Go Back
- 4 large bell peppers (any color) - 1 pound cooked chicken, shredded - 1 cup ranch dressing - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish, optional) For this recipe, you need fresh bell peppers. They add color and crunch. I like using any color you prefer. You will also need cooked chicken. You can use leftover chicken or a rotisserie chicken. Shredding it makes it easy to mix. Ranch dressing is the star of this dish. It gives a creamy, tangy flavor. Corn kernels add a nice sweetness, while black beans bring a hearty texture. The shredded cheddar cheese melts beautifully on top. Spices like garlic powder and onion powder enhance the flavor. Smoked paprika adds a bit of warmth and smokiness. Finally, salt and pepper are essential for taste. If you want, add chopped cilantro for a fresh touch. Gather all these ingredients before you start cooking. It makes the process smooth and fun! {{ingredient_image_1}} Washing and Slicing Start by washing your bell peppers under cool water. This step removes dirt and any chemicals. Next, slice off the tops of each pepper. Keep the tops for later if you like. This makes a nice touch for your dish! Removing Seeds and Membranes After slicing, carefully remove the seeds and membranes inside. These parts can be bitter and tough. Use your hands or a spoon to scoop them out. Make sure your peppers are clean and ready for stuffing. Combining Ingredients in a Bowl In a large bowl, mix together the shredded chicken, ranch dressing, corn, and black beans. Add half of the cheddar cheese along with garlic powder, onion powder, smoked paprika, salt, and pepper. Use a big spoon to stir everything well. You want a nice, even mix. This filling is packed with flavor! Stuffing Process Now, it’s time to fill your peppers. Take a spoonful of the chicken mixture and stuff each pepper. Pack it in tightly so every bite is tasty. Don’t forget to leave some space at the top for cheese! Baking Instructions Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish. Cover the dish with aluminum foil to keep them moist. Bake for about 25 minutes. After that, remove the foil and add the rest of the cheddar cheese on top. Bake for another 10-15 minutes. When done, the peppers should be soft and the cheese melted. Let them cool a bit before serving. Enjoy your colorful and delicious Ranch Chicken Stuffed Peppers! For the filling, you want to get the right mix. I use one pound of shredded chicken, which gives a nice base. The ranch dressing adds flavor and creaminess. I also like to throw in corn and black beans for texture. If you want to change things up, you can use turkey or even a plant-based chicken. Just make sure to keep the ranch dressing for that great taste. Baking the stuffed peppers can be tricky. To keep them moist, cover the dish with foil while baking. This traps the steam and helps cook the peppers evenly. After about 25 minutes, remove the foil. This lets the cheese melt nicely and get bubbly. The total baking time should be around 35 to 40 minutes. Garnishing adds a lovely touch. Once your peppers are out of the oven, sprinkle fresh cilantro on top. It adds color and a fresh flavor. If you want to impress, serve them on a colorful plate. Presentation matters, even for simple meals like this. They will look just as good as they taste! Pro Tips Choose Colorful Peppers: Using a mix of colorful bell peppers not only makes the dish visually appealing but also adds a variety of flavors. Customize the Filling: Feel free to add other ingredients like diced tomatoes, jalapeños, or your favorite spices to the chicken mixture for added flavor. Make Ahead: You can prepare the stuffed peppers a day ahead and store them in the refrigerator. Just bake them when you're ready to eat! Perfectly Cooked Peppers: To ensure the bell peppers are cooked just right, test them with a fork. They should be tender but still hold their shape. {{image_2}} You can switch up the protein in stuffed peppers. If you're not a fan of chicken, try ground turkey or beef. For a veggie option, use cooked lentils or quinoa. Each protein brings a unique taste and texture. You can adjust the ranch dressing to match your choice. This way, you get a new dish every time. To boost flavor, consider adding spices. A pinch of cayenne pepper adds heat. If you like tang, splash in some hot sauce. You can also mix in diced jalapeños for extra kick. Fresh herbs like parsley or thyme can brighten the dish. Each flavor addition changes how the stuffed peppers taste, making them fun to explore. You can make these stuffed peppers in various ways. The oven method is great, but you can also use a slow cooker. Just layer the peppers in and cook on low for several hours. For a quicker option, try an air fryer. Cook them at a high temperature to get the cheese bubbly and the peppers tender. Each method gives you a different take on a classic dish. To store leftovers, let the stuffed peppers cool first. Place them in an airtight container. They last up to three days in the fridge. If you need them for later, make sure to label the container with the date. You can freeze stuffed peppers for up to three months. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. Squeeze out all the air to prevent freezer burn. When you are ready to eat, thaw them in the fridge overnight. Reheat stuffed peppers in the oven for best results. Set your oven to 350°F (175°C). Place the peppers on a baking sheet, cover with foil, and heat for about 20 minutes. If you use the microwave, heat them on a plate for about 3 to 4 minutes. Check that the center is warm before serving. Yes, you can prepare Ranch Chicken Stuffed Peppers ahead of time. This makes dinner easy on busy days. - Assemble: You can stuff the peppers and keep them in the fridge for up to 24 hours. - Freezing: If you want to freeze them, do so before baking. Wrap each pepper tightly in plastic wrap and place them in a freezer bag. They can last up to three months. - Baking Later: When ready to cook, just bake them straight from the freezer. Add a few extra minutes to the bake time. Stuffed peppers can be a healthy meal option. They are packed with nutrients and flavor. - Bell Peppers: High in vitamins A and C, they support your immune system. - Chicken: A great source of lean protein, it helps build muscle. - Beans: They add fiber, which is good for digestion. - Corn: Provides energy and some vitamins. - Cheese: Adds calcium, but use it in moderation to keep the meal lighter. Pair these stuffed peppers with simple side dishes to complete your meal. - Salad: A fresh green salad with a light vinaigrette adds a nice crunch. - Rice: Serve with brown or white rice for extra carbs. - Guacamole: A side of creamy guacamole adds a rich flavor. - Cornbread: This sweet bread pairs well with the savory stuffed peppers. These sides make your meal colorful and tasty! You learned how to make Ranch Chicken Stuffed Peppers with many tasty ingredients. From mixing the filling to baking, every step counts. Remember the tips to perfect the filling and present it well. You can also swap ingredients for fun new flavors. Storing and reheating is easy if you follow our simple guides. I hope you enjoy making this dish as much as I do. Try it out and get creative!

Ranch Chicken Stuffed Peppers

Delicious bell peppers stuffed with a creamy ranch chicken mixture, topped with cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound cooked chicken, shredded
  • 1 cup ranch dressing
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Arrange them upright in a baking dish.
  • In a large mixing bowl, combine the shredded chicken, ranch dressing, corn, black beans, half of the cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until all ingredients are well mixed.
  • Generously stuff each bell pepper with the ranch chicken mixture, packing it in well.
  • Top each stuffed pepper with the remaining cheddar cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Once done, remove the peppers from the oven and let them cool for a few minutes before serving.
  • Garnish with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, easy dinner, ranch, stuffed peppers