Chicken Club Stuffed Peppers
Gluten free, low carb, and absolutely delicious!
Ingredients
- pound Ground chicken
- 1 packet Hidden Valley Ranch Dip mix
- 4 Bell peppers
- 1 cup Shredded sharp cheddar cheese
- ½ cup Uncured bacon bits cook bacon and crumble into bits
- ¼ cup Water
- Spray cooking oil avocado or olive
- Lowry's seasoned salt
- Ranch dressing https://pinchofglutenfree.com/2020/06/05/the-best-ranch-dressing/
Instructions
- Preheat oven to 375
- Prepare a baking sheet by lining with foil and spraying with oil, set aside
- Prepare bell peppers (wash, cut top off, clean out inside)
- Line peppers on prepared baking sheet, spray with cooking oil and sprinkle with seasoned salt
- Bake peppers at 375 for 20 minutes, until soft and set aside to cool
- Heat large pan to medium-high heat and spray with oil
- Cook ground chicken in pan until cooked through (no longer pink)
- Stir in ranch dip mix and ¼ cup water and cook until water has evaporated
- Turn oven broiler to high
- Fill each pepper with ¼ ranch chicken mixture and top with ¼ cup cheddar
- Place under broiler until cheese begins to brown and becomes bubbly
- Sprinkle 2 tablespoon bacon bits over each pepper
- Top with a drizzle of ranch dressing and serve!
Notes
Macros: Calories 387, Carbs 6.8g, Fiber 3g, Fat 23.3g, Protein 34.4g
Nutrition
Calories: 387kcal
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