Chicken & Ranch Stuffed Peppers Recipe

Makes 4 servings | Gluten free 

Step 1

4 bell peppers
16 oz. Instant Pot Garlic Herb Chicken
4 oz full-fat cream cheese, softened
1 Tbsp fresh dill, chopped
1 Tbsp fresh flat leaf parsley, chopped
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. hot pepper sauce (optional)
¼ tsp. salt
¼ tsp. pepper


  1. Heat oven to 375. Cut tops off the top 1/2-inch of pepper, keeping stems intact, reserve. Remove seeds from the peppers; stand peppers up in an 8x8-inch baking dish. Add about 1/2 c. water to the bottom of the pan. Set aside.
  2. In a large bowl, mix together remaining ingredients. Divide mixture evenly between peppers. Place reserved tops back on peppers.
  3. Bake 45-50 minutes until peppers are tender and filling is hot.
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