Hello, foodies…
Our week of special garden-to-table guest blogs continues! And, today, I’d like to welcome back Bobbie of The Rebel Foodie. You may remember this blogger (who’s also an avid reader, sewer, jewelry maker, and mother of two!) from her July Fourth recipe: Star Spangled Ice Cream Cups. Those little treats were packed full of flavor and I’m excited to share with you Bobbie’s latest recipe: Chicken, Bacon, and Ranch-Stuffed Peppers..her favorite summertime lunch and a dish she clearly made for me…come on, chicken, BACON, ranch? SHUT THE FRONT DOOR!
Chicken, Bacon, & Ranch-Stuffed Peppers
Serves 4
Ingredients:
- 1 (16-oz) box pasta shells
- 1 packet of ranch dressing mix
- 1/2 cup mayonnaise
- 1/4 cup carrots, shredded
- 1/4 cup peas
- 1/2 cup bacon crumbles ( or cooked, crumbled bacon )
- 1/2 cup (or 1 medium-size) green pepper, finely diced
- 1/2 cup onion, finely diced
- 1 package pre-grilled chicken (found in your grocers meat section)
- Dash of milk
- 4 large green peppers, stemmed and seeded
Directions:
- Cook your pasta according to the package directions. Drain and rinse with cold water.
- Mix your mayo and ranch dressing together in a small bowl until thoroughly combined.
- Add your pasta, carrots, peas, bacon, green pepper, onion, and chicken to a large bowl. Add your dressing and stir until everything is coated. Add in a couple tablespoonfuls of milk. Stir again.
- Place your green peppers on a serving plate, and using a spring-style ice cream scooper, scoop the salad mixture into each pepper, filling it generously. Serve immediately.
There you have it foodies! Go raid your garden—or stop by your local farmers’ market—for the ingredients and get “cooking.” And don't forget to subscribe to Bobbie's blog for delicious recipe inspiration.
Keep it flavorful!
—David