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Keto Chicken Ranch Stuffed Peppers - Creamy, Cheesy, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweeter, green are more savory)
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise (adds richness and ranch flavor)
  • 3 tbsp ranch seasoning (store-bought or homemade; look for low-sugar)
  • 1 cup shredded cheddar (divided; half in the filling, half on top)
  • 1/2 cup shredded mozzarella (optional, for extra melt)
  • 1 tbsp olive oil (for brushing peppers)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika (optional, for depth)
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh chives or green onions (for garnish)
  • Optional add-ins: 3–4 slices cooked crumbled bacon, 1 small diced jalapeño, or 1/4 cup finely chopped celery for crunch

Method
 

  1. Preheat and prep pans: Heat oven to 400°F (200°C). Line a baking sheet or 9x13-inch dish with parchment for easy cleanup.
  2. Prep the peppers: Slice each pepper in half lengthwise and remove seeds and membranes. Brush the cut sides with olive oil and sprinkle with a little salt and pepper.
  3. Soften the peppers (optional but recommended): Place pepper halves cut side up on the sheet and pre-bake for 8–10 minutes. This helps them turn tender without getting watery.
  4. Make the ranch filling: In a large bowl, mix cream cheese, sour cream, mayonnaise, ranch seasoning, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper until smooth.
  5. Fold in the chicken and cheese: Add shredded chicken, 1/2 cup cheddar, and mozzarella (if using). Stir until evenly coated. Taste and adjust seasoning.
  6. Add optional mix-ins: Stir in crumbled bacon, diced jalapeño, or chopped celery if you like extra heat or crunch.
  7. Stuff the peppers: Spoon the filling into each pre-baked pepper half, mounding slightly. Top with remaining 1/2 cup cheddar.
  8. Bake: Return to the oven and bake 15–18 minutes, until the cheese is melted and bubbly and the peppers are tender.
  9. Finish and serve: Let cool for 5 minutes. Garnish with chopped chives or green onions. Serve with a simple side salad or steamed broccoli.