These chicken bacon ranch stuffed peppers are a favorite: caramelized bell peppers filled with a quinoa mixture packed with shredded chicken, broccoli, crispy bacon and ranch seasoning. Warm, comforting and full of flavor.
There’s a new take on stuffed peppers that’s worth trying.
I’m always experimenting with dinner ideas, and this one quickly became a household hit. The combination of roasted peppers, tender quinoa, chicken and bacon with a hit of ranch is so satisfying.
The peppers are filled with a broccoli-and-chicken quinoa mixture, finished with crispy bacon and a drizzle of ranch. They’re cozy, filling and kid-friendly—great for a weeknight dinner or a make-ahead meal.
Years ago I worked at Quiznos and fell for the chicken bacon ranch flavor profile. I don’t always reach for ranch, but this combination stuck with me. Here it’s reimagined inside tender roasted peppers with quinoa and broccoli for a complete meal.
The texture in these stuffed peppers is excellent—slightly caramelized peppers combined with fluffy quinoa, tender broccoli and pockets of bacon make each bite interesting and satisfying.
Like many stuffed pepper recipes, this one has a few steps, but each step adds flavor. I start by cooking the bacon until crispy, remove it, then sauté the aromatics and broccoli in the rendered fat. Quinoa cooks quickly with the vegetables in the same pan, absorbing their flavors.
You can substitute another grain if you prefer; I like quick-cooking quinoa because it’s ready in about 15 minutes. While the quinoa simmers, I pre-roast the peppers for 10–15 minutes—this small step deepens their flavor and makes them more tender.
I use shredded rotisserie chicken or leftover chicken, which makes this an excellent recipe for using up leftovers. If you already have cooked quinoa, rice or couscous, you can skip cooking the grain and simply mix everything together—this dish is forgiving and versatile.
Once the quinoa is cooked, add the shredded chicken and crumbled bacon, then stir in ranch seasoning to amplify the flavor. Fill the roasted pepper halves with the mixture, bake briefly to heat through, and finish with a drizzle of ranch and some fresh chives.
I don’t usually add cheese because the filling is hearty and flavorful on its own, but if you love cheese, sprinkle shredded cheddar on top before the final bake.
When the peppers come out of the oven, a generous drizzle of ranch dressing takes them to the next level—sauces make everything better. They taste like comfort food with a bright ranch finish.
We can’t get enough of them—this recipe delivers all the flavors you love in a packed, colorful package.
Chicken Bacon Ranch Stuffed Peppers
Chicken Bacon Ranch Stuffed Peppers
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Ingredients
- 4 bell peppers, sliced in half lengthwise
- olive oil spray or drizzle
- kosher salt and pepper
- 4 slices uncooked bacon
- ½ sweet onion, diced
- 4 garlic cloves, minced
- 1 cup chopped broccoli florets
- 1 cup uncooked quinoa
- 2 cups chicken stock
- 1 tablespoon ranch seasoning
- 1 ½ cups shredded chicken
- ranch dressing, for drizzling
- fresh chives, for topping
Instructions
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Preheat oven to 425°F. Place pepper halves in a baking dish, spray or brush with olive oil, and season with salt and pepper. Roast for 10–15 minutes while you prepare the filling.
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In a large skillet over medium heat, cook the bacon until crispy and the fat renders. Remove the bacon to a paper towel. Reserve 1–2 tablespoons of bacon grease in the pan and discard the rest.
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Sauté the diced onion and minced garlic in the bacon grease over medium-low heat until softened, about 3 minutes. Add the broccoli and cook a few more minutes. Stir in the quinoa and chicken stock, bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender and fluffy.
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Remove from heat and stir in ranch seasoning, shredded chicken and crumbled bacon.
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Fill each roasted pepper half with the quinoa mixture. If there’s extra filling, it’s delicious on its own.
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Bake the stuffed peppers for about 15 minutes to heat through. Remove, drizzle with ranch dressing and sprinkle with fresh chives. Serve immediately.
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Texture queen!