Keto Shredded Ranch Chicken Stuffed Bell Peppers
Tender chicken is flavored with a ranch dressing mix, then stuffed inside a juicy bell pepper and topped with cheese! You can cook the chicken in a crock pot in just 4 hours, or you can set your crock pot on low for 8 hours and finish cooking your meal when you return home! This recipe is fantastic for meal prepping, a light lunch, or a filling dinner when paired with a keto side dish.
How to Make It
Step 1
Place your chicken breast in the bottom of a crock pot. Slice the chicken as necessary so all the pieces fit evenly. Sprinkle the salt, pepper, ranch powder, cumin, and paprika over the chicken. Drizzle the first amount of olive oil over the chicken as well.
Step 2
Cook the chicken on High for 4 hours or on Low for 8 hours. When done, use a pair of forks to shred the chicken into fine shreds and mix together all the seasonings.
Step 3
Preheat an oven to 350 degrees. Prep a baking dish as well with pan spray. Remove the tops and stems/seeds from 2 bell peppers (the ingredient weight listed is the weight AFTER removing the stems, so choose 2 large bell peppers). Slice both bell peppers in half, and lay the halves in your baking dish.
Step 4
Use a fork or spoon to fill each bell pepper half with chicken. You can pack in the chicken, but leave a little airflow space so it heats in the oven properly. Spread the shredded cheddar over the tops of the loaded bell peppers.
Step 5
Bake the peppers for 45 minutes. You may heat the bell peppers under a broiler after baking to give the cheese a golden crust, if you wish. Enjoy hot!
Ingredients
- Chicken Breast, Skin Removed Before Cooking
1 pound
- Salt
¼ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Paprika
½ teaspoon
- Ranch Salad Dressing & Seasoning Mix by Hidden Valley
¾ tsp
- Cumin, Ground
½ teaspoon
- Olive Oil
2 teaspoon
- Orange Bell Pepper
12 ounce
- Olive Oil
2 teaspoon
- Cheddar Cheese
½ cup, shredded