Keto Ranch Chicken and Broccoli Stuffed Peppers
Keto Ranch Chicken and Broccoli Stuffed Peppers are a colorful and nutritious meal that the whole family will enjoy. These vibrant bell peppers are filled with a creamy mixture of shredded chicken, fresh broccoli, and flavorful ranch dressing, making them both delicious and satisfying. Perfect for busy weeknights or meal prep, these stuffed peppers come together quickly and can be customized to suit your taste. With their cheesy topping and kid-friendly flavors, they’re sure to become a staple in your household. Serve them warm alongside a salad for a complete low-carb dinner that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 2 cups Shredded Chicken
- 1 cup Chopped Broccoli Florets
- 1/2 cup Ranch Dressing
- 1 tbsp Olive Oil
- 1 cup Shredded Monterey Jack Cheese
- 1/4 cup Green Onions
- Salt and Pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut off the tops of the bell peppers and remove the seeds. Rub olive oil on the outside and place them in a baking dish.
- Bake the peppers for 15 minutes until slightly tender.
- In a bowl, mix shredded chicken, ranch dressing, chopped broccoli, and two-thirds of the cheese. Season with salt and pepper.
- Remove the peppers from the oven, fill them generously with the chicken mixture, then top with remaining cheese.
- Return to the oven for another 15 minutes until bubbly and golden brown.
- Garnish with green onions before serving.
Nutrition
- Serving Size: 1 stuffed pepper (260g)
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg