My family has always made stuffed peppers one way and one way only – with ground beef, white rice, cheddar cheese, and plenty of ketchup – and while I will love that classic option forever, I’ve got one for you that has a lighter feel with a little more flair – Ranch Chicken Stuffed Peppers. These babies are the ultimate use for leftover rotisserie chicken and they feature a cool and creamy homemade ranch that I’m pretty sure could make anything taste good. They’re simple to make, but zesty and unique enough that they feel like a departure from your usual dinner routine.

I know ‘homemade ranch’ might give you pause, but I promise you that it’s really so very simple. In this case, you’re going to start by making your ranch seasoning mix out of dried herbs that you probably already have on hand and you’ll use some of it for seasoning the stuffing mixture and the rest for the dressing. That mix features dried parsley, dill, chives, onion flakes, chives, and onion and garlic powder. Fresh is often best, yes, but that combo makes for a great herbed ranch flavor and is so easy to keep on hand.

The filling here is chicken and white rice mixed with two tablespoons of that delicious seasoning mix and simmered in some chicken broth and cream cheese. It takes about five minutes to come together on the stovetop and then the oven does the rest of the work for you. With this recipe you don’t need to pre-cook the peppers or anything, just stuff them raw and it will all bake together, easy peasy.

And the dressing? Well all you need to do for that is take the rest of that seasoning mix and stir it into a trio of sour cream, mayonnaise, and buttermilk. It’s better dressing than you’ll ever get out of a bottle and it really couldn’t be easier to make at home. Enjoy!