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

Directions:

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.

Batch Cooking:
We’ve done the planning for you in the form of one grocery list and four recipes. This is batch cooking at its finest. Start with one large batch of Garlic Herb Chicken made via Crockpot or Instant Pot, and then use portions of that delicious chicken in the next three recipes, Garlic Veggie Noodles with Chicken, Curry Mango Chicken Salad and Chicken Ranch Stuffed Peppers. Altogether, we’re talking one afternoon or morning in the kitchen and three meals (plus leftovers!) that will feed a family of four prepared as a result.

Click here to download and/or print the full grocery list and recipes.