A fun Paleo twist on stuffed peppers with vegan ranch dressing and bacon bits! Make extra for lunches–these reheat well. 

Oh boy friends. I am so tired. Are you tired of me saying that? Get over it. I’m more tired than you. I’m sleeping a lot more than usual lately, but my body is being extra needy and asking for more. I wish I could snap me out of it or drink coffee, but I’m under Dr’s orders to not drink coffee. So fun. More on that in a later post,

Let’s talk about TV since that’s really important. I got a free week trial of HBO (because I am SUPER CHEAP) so I could watch Game of Thrones. But then I realized that I should’ve done that after the season ended so I’d have all of the episodes to binge in my free week. Bad move. Now I’ll never see the Dragon Queen kick butt and finally rule over everyone. I’ve already decided that’s how it’s ending, in case you didn’t know.

So now I’m watching the documentary about Adnan Syed and if this documentary doesn’t finally bring some resolution to this case, I will officially never watch TV again. That’s a lie. But I still really need to see someone finally solve this case. If you have no idea what I’m talking about, go listen to the NPR podcast Serial, and then go watch this documentary on HBO about the case. Then we can be miserable and anxious about this story together. And maybe we can binge eat some of these stuffed peppers in our anxiety.

Or you can be normal and chew them slowly at the dinner table. That works, too.

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Chicken Bacon Ranch Stuffed Peppers

PREP TIME 15 minutes

COOK TIME 40 minutes

TOTAL TIME 55 minutes

SERVINGS 4

INGREDIENTS

• 4 strips bacon
• 1 tbsp coconut oil
• 2 cloves garlic
• 1 lb ground chicken
• 1/4 cup paleo ranch dressing
• 1/4 cup full fat coconut milk
• 3 cups cauliflower rice
• 1 egg
• 4 bell peppers sliced in half length wise

INSTRUCTIONS

1. Place a skillet over medium high heat with bacon strips. Cook for 3-4 minutes on each side, or until crispy. Remove and set aside, then crumble into bits when cool enough to handle.
2. Add cauliflower rice to the skillet in the bacon grease. Cook for 4-5 minutes, or until softened, and then place in a large bowl. Return the skillet to medium heat with the coconut oil and garlic. Saute for 2-3 minutes, then add in chicken. Cook, breaking apart with a spatula, for 6-7 minutes, or until cooked throughout. Remove from heat.
3. Add ground chicken, egg, half of the bacon, and ranch to the bowl with the cooked rice. Stir well and then stuff the peppers with filling, then top with extra bacon bits.
4. Bake peppers for 40 minutes. Serve with extra ranch dressing and enjoy!