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Keto Chicken Bacon Ranch Stuffed Peppers - Creamy, Cheesy, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweeter, green is less sweet and slightly lower carb)
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 6 slices bacon, cooked and crumbled (about 1/2 cup)
  • 1 cup shredded mozzarella (or Monterey Jack)
  • 1/2 cup shredded sharp cheddar (for topping and extra flavor)
  • 4 oz cream cheese, softened
  • 1/3 cup ranch dressing (look for a low-carb brand) or 3 tbsp dry ranch seasoning + 2–3 tbsp mayo/sour cream
  • 1/4 cup sour cream
  • 2 tbsp chopped green onions or chives
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (optional, for a little warmth)
  • Salt and pepper to taste
  • 1–2 tbsp olive oil (for brushing peppers)

Method
 

  1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet or casserole dish with parchment for easy cleanup.
  2. Prep the peppers: Cut bell peppers in half lengthwise and remove seeds and membranes. Brush the cut sides and outsides lightly with olive oil. Sprinkle with a pinch of salt and pepper.
  3. Pre-bake the peppers: Place peppers cut side up and bake for 10–12 minutes to soften slightly. This helps them cook through without getting watery later.
  4. Cook the bacon: While peppers pre-bake, cook bacon until crispy. Crumble or chop and set aside. Reserve a teaspoon of bacon grease if you want extra flavor in the filling.
  5. Mix the creamy base: In a large bowl, combine softened cream cheese, ranch dressing (or ranch + mayo/sour cream), garlic powder, onion powder, and smoked paprika. Stir until smooth.
  6. Add the chicken and cheese: Fold in shredded chicken, mozzarella, half the cheddar, green onions, and most of the bacon. Season with salt and pepper to taste. If it looks too thick, add a spoonful of sour cream.
  7. Stuff the peppers: Remove peppers from the oven. Spoon the filling evenly into each half, mounding slightly. Top with the remaining cheddar and a sprinkle of bacon.
  8. Bake to finish: Return to the oven and bake 12–15 minutes, until the cheese is melted and bubbly and peppers are fork-tender.
  9. Optional broil: For a golden top, broil for 1–2 minutes. Watch closely to avoid burning.
  10. Rest and serve: Let peppers rest for 5 minutes. Garnish with extra green onions and a light drizzle of ranch if you like. Serve warm.