Keto Shredded Ranch Chicken Stuffed Bell Peppers Recipe

Gluten Free
Lunch
Main Dishes
3.5/5
(10 reviews)
Keto Shredded Ranch Chicken Stuffed Bell Peppers
Zylo Recipes

Description

Imagine biting into a vibrant bell pepper, its sweetness perfectly complementing a creamy, savory filling. These stuffed peppers offer a delightful combination of textures and flavors, making them a satisfying and wholesome meal. The foundation of this dish is tender, shredded chicken, infused with the tangy, herbaceous notes of a classic ranch-style seasoning blend.

The chicken, slow-cooked to perfection, becomes incredibly moist and flavorful, practically melting in your mouth. This seasoned chicken mixture is then generously stuffed into colorful bell peppers – choose your favorites, from the bright green to the sweet red and mellow yellow, for a visually appealing and nutritious dish. As the peppers bake or slow cook, their natural sweetness intensifies, creating a beautiful contrast to the creamy chicken filling.

The peppers become tender-crisp, retaining a slight bite that adds to the overall textural experience. To elevate the dish even further, a blanket of melted cheese covers the stuffed peppers, adding a rich, gooey layer of indulgence. The cheese, bubbly and browned, contributes a savory depth that ties all the elements together.

These stuffed peppers are incredibly versatile, making them a great choice for any occasion. They are perfect for meal prepping since they can be easily made ahead of time and reheated. Enjoy them as a light yet satisfying lunch, or serve them as a hearty and flavorful dinner.

They are equally delicious served on their own or paired with a simple side salad or roasted vegetables, providing a balanced and complete meal. Whether you're looking for a comforting weeknight dinner or a crowd-pleasing dish for a potluck, these ranch chicken stuffed peppers are sure to be a hit.

Preparation Time

Prep Time
15 min
Cook Time
4 h 45 min
Total Time
5 h 0 min

Nutrition Information

Per 1 stuffed pepper half serving
C
Calories
360 Kcal

C
Carbs
8 g
Fi
Fiber
2 g
Sugar
4 g

P
Protein
28 g

C
Fats
24 g
Saturated Fats 9 g
Unsaturated Fats 13 g

Cholestrol 110 mg
Sodium 550 mg
Potassium 400 mg
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Ingredients

    1.
    Chicken Breast, Skin Removed Before Cooking
    Chicken Breast, Skin Removed Before Cooking
    1 pound
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    4.
    Paprika
    Paprika
    ½ teaspoon
    5.
    Ranch Salad Dressing & Seasoning Mix by Hidden Valley
    Ranch Salad Dressing & Seasoning Mix by Hidden Valley
    ¾ tsp
    6.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    7.
    Olive Oil
    Olive Oil
    2 teaspoon
    8.
    Orange Bell Pepper
    Orange Bell Pepper
    12 ounce
    9.
    Olive Oil
    Olive Oil
    2 teaspoon
    10.
    Cheddar Cheese
    Cheddar Cheese
    ½ cup, shredded

Instructions

    1.
    Place chicken breast in a crock pot, slicing if needed to fit evenly. Sprinkle with salt, pepper, ranch powder, cumin, and paprika. Drizzle with olive oil.
    2.
    Cook chicken on High for 4 hours or Low for 8 hours. Shred with forks and mix with seasonings.
    3.
    Preheat oven to 350 degrees. Prep a baking dish with pan spray. Remove tops, stems, and seeds from bell peppers. Slice in half and place in baking dish.
    4.
    Fill each bell pepper half with shredded chicken. Pack it in, but leave space for airflow. Spread shredded cheddar over the tops.
    5.
    Bake peppers for 45 minutes. Broil for a golden crust, if desired. Enjoy hot!