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.

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.

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.

Bake peppers for 40 minutes. Serve with extra ranch dressing and enjoy!