Chicken Club Stuffed Peppers
Gluten free, low carb, and absolutely delicious!
from 1 vote
Hidden Valley Ranch Dip mix
Shredded sharp cheddar cheese
Uncured bacon bits
cook bacon and crumble into bits
Spray cooking oil
avocado or olive
Lowry's seasoned salt
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 1/4 cup water and cook until water has evaporated
Turn oven broiler to high
Fill each pepper with 1/4 ranch chicken mixture and top with 1/4 cup cheddar
Place under broiler until cheese begins to brown and becomes bubbly
Sprinkle 2 tbsp bacon bits over each pepper
Top with a drizzle of ranch dressing and serve!
Macros: Calories 387, Carbs 6.8g, Fiber 3g, Fat 23.3g, Protein 34.4g
chicken, club, food, Gluten Free, healthy, keto, low carb, recipe, stuffed peppers
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