Keto Crack Chicken Stuffed Peppers

Keto Crack Chicken Stuffed Peppers are a rich, ultra-satisfying low-carb main dish featuring juicy shredded chicken, creamy ranch-seasoned cheese sauce, crisp bacon, and melted cheddar all baked inside tender bell peppers. This keto version skips rice and high-carb fillers and instead relies on protein-packed chicken, plenty of keto-friendly fats from cream cheese, shredded cheese, and bacon, and the natural sweetness and texture of bell peppers. The peppers are baked until just fork-tender with a slight bite so they hold their shape without turning mushy. Perfect for meal prep, they reheat beautifully for easy lunches, hearty dinners, or crowd-pleasing party bites while staying fully keto-compliant.

Course Dinner, Lunch, Main Course

Cuisine American, Keto

Keyword crack chicken, gluten free, keto stuffed peppers, low carb dinner, meal prep

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 360kcal

Equipment

large skillet
Cutting board
Chef's knife
Mixing bowl
9x13-inch Baking Dish
Tongs
Aluminum foil

Ingredients

For the stuffed peppers

3 large bell peppers, any color, halved lengthwise and seeded
2 tablespoons olive oil
2 cups cooked shredded chicken breast or thighs about 1 pound cooked
8 ounces cream cheese, softened
1 cup shredded cheddar cheese divided
1/2 cup shredded mozzarella cheese
1/3 cup cooked crumbled bacon plus extra for garnish
3 tablespoons dry ranch seasoning mix use a low-carb, sugar-free brand
1/4 cup heavy whipping cream
2 cloves garlic, minced
1/4 teaspoon smoked paprika or cayenne pepper optional, for heat
1/4 teaspoon black pepper
1/4 teaspoon fine sea salt or to taste, depending on ranch mix

For topping and garnish

1/4 cup shredded cheddar cheese
2 tablespoons cooked crumbled bacon
2 tablespoons chopped fresh parsley or green onion for garnish

Instructions

Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish with 1 tablespoon of the olive oil.
Slice the bell peppers in half lengthwise, remove the stems, seeds, and membranes, and arrange the halves cut side up in the prepared baking dish.
Brush the pepper halves with the remaining 1 tablespoon olive oil and sprinkle lightly with a pinch of salt and pepper to help season the peppers.
Add the softened cream cheese to a large mixing bowl and mash it with a spatula until smooth and spreadable.
Stir in the dry ranch seasoning, heavy whipping cream, minced garlic, smoked paprika or cayenne if using, black pepper, and salt, mixing until the cream cheese mixture is smooth and well combined.
Fold the shredded chicken, 1 cup shredded cheddar cheese, 1/2 cup shredded mozzarella, and 1/3 cup crumbled bacon into the cream cheese mixture until everything is evenly coated and the filling looks thick and creamy.
Taste the filling and adjust the seasoning with a bit more ranch mix, salt, or pepper if needed, keeping in mind that the bacon and cheese will also add saltiness as they bake.
Spoon the crack chicken filling evenly into each bell pepper half, gently pressing it down so the peppers are well packed and slightly mounded on top.
Sprinkle the remaining 1/4 cup shredded cheddar cheese over the tops of the stuffed peppers, distributing it evenly for a melted cheesy crust.
Tent the baking dish loosely with aluminum foil, making sure the foil does not touch the cheese, and bake for 20 minutes to help the peppers steam and soften slightly.
Remove the foil and continue baking for another 8 to 12 minutes, until the peppers are fork-tender with a slight bite and the cheese on top is melted and bubbling with light golden spots.
Sprinkle the stuffed peppers with the remaining 2 tablespoons crumbled bacon and the chopped parsley or green onion as soon as they come out of the oven for a fresh, colorful finish.
Let the peppers rest for 5 minutes to set, then serve hot as a main dish or cool slightly for easy meal prep storage and reheating later.

Notes

Use cooked shredded chicken from a rotisserie chicken or meal-prepped chicken to make this dish especially fast on busy nights. If you prefer softer peppers, you can pre-bake the empty pepper halves for 8 to 10 minutes before stuffing, or simply add a few extra minutes to the covered baking time. Choose a ranch seasoning that is clearly labeled sugar-free to keep the carb count keto-friendly, and always taste the filling before stuffing because different brands vary in saltiness. For extra heat, add chopped jalapeño, more cayenne, or a pinch of red pepper flakes directly to the filling. These stuffed peppers store well in the refrigerator for up to 3 days and can be reheated in a 350°F oven until warmed through or gently in the microwave, understanding the peppers will soften more with microwave heating. Each serving is one pepper half, making portioning and tracking macros convenient for strict keto meal plans.

Nutrition