Ranch Chicken Stuffed Peppers

Ingredients

• 4-5 bell peppers, seeds removed and tops cut off
• 4 oz cream cheese
• 1/4 cup chicken broth
• 3 cups cooked white rice
• 3 cups cooked shredded chicken
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• Lemon juice, to taste
• Kosher salt and freshly ground black pepper, to taste

For the ranch seasoning:

• 1 teaspoon salt
• 1 tablespoon dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried onion flakes
• 1/2 teaspoon black pepper

Preparation

1. Preheat oven to 350°F.
2. In a medium bowl, mix together all the seasonings for the ranch seasoning. Set aside.
3. In a large skillet over medium heat, combine the cream cheese and chicken broth. Stir until cream cheese is mostly melted.
4. Add 2 tablespoons of the ranch seasoning, reserving the rest. Stir in chicken and white rice until combined. Adjust seasoning as needed.
5. Stuff peppers with chicken and rice mixture and arrange in a baking pan. Bake 50 minutes.
6. While peppers bake, add sour cream, mayonnaise, and buttermilk to remaining ranch seasoning. Add lemon juice to taste and whisk to combine. Chill until ready to use.
7. Drizzle ranch over finished peppers, serve, and enjoy!