If chicken bacon ranch is your favorite flavor combo, then this dish is sure to be a hit!
These Chicken Bacon Ranch Stuffed Peppers are stuffed with a delicious blend of chicken, bacon and ranch seasoning, making them an easy and flavorful meal.
With just a few simple ingredients you can have these peppers on the table in no time. Serve them as an entrée or as the perfect side dish for any occasion.
No matter how you serve them up, these chicken bacon ranch stuffed peppers will leave every one happy and satisfied!
In a mixing bowl, combine the shredded chicken, cream cheese, ranch packet, half the cheddar cheese, bacon and mix until combined. A stand mixer is great for this.
Wash the peppers, cut the tops off, and remove the seeds and ribs from the inside of the pepper. Stuff each pepper with about 1 cup of the chicken mixture.
Place the peppers in a baking dish. Top the peppers with the remainder of the cheese.
Bake for 35-45 minutes or until the peppers are tender.
Garnish with additional bacon if desired. Serve hot. Enjoy!
Chicken Bacon Ranch Stuffed Peppers
Ingredients
4 colored bell peppers
2 cups cooked shredded chicken
8 oz softened cream cheese
1 packet dry ranch dressing
1/2 cup shredded cheddar cheese, divided
8 slices cooked bacon, crumbled
Notes
In a mixing bowl, combine the shredded chicken, cream cheese, ranch packet, half the cheddar cheese, bacon and mix until combined. A stand mixer is great for this.
Wash the peppers, cut the tops off, and remove the seeds and ribs from the inside of the pepper. Stuff each pepper with about 1 cup of the chicken mixture.
Place the peppers in a baking dish. Top the peppers with the remainder of the cheese.
Bake for 35-45 minutes or until the peppers are tender.
Garnish with additional bacon if desired. Serve hot. Enjoy!
This Instant Pot Brussels Sprouts with Bacon recipe is sure to be a hit with everyone! Using an instant pot makes cooking this dish easy and fast.
Making Instant Pot Brussels Sprouts with Bacon is a delicious and easy way to enjoy this nutritious side dish.
With the instant pot, you can have your Brussels sprouts cooked in just minutes! The addition of bacon adds a savory flavor that pairs perfectly with the nutty taste of the Brussels sprouts.
Easy Cold Broccoli Salad for Potlucks, Cookouts, and Weeknight Meals
This easy cold broccoli salad is a go-to side dish that’s simple to throw together, full of texture, and always a crowd favorite.
Whether you’re feeding your family on a busy weeknight or need something fast and fresh for a potluck or church gathering, this classic broccoli bacon salad is a smart pick.
Folks love this cold broccoli salad with bacon and almonds because it’s easy to prep ahead, packs a ton of flavor, and doesn’t require any fancy ingredients.
It’s one of those simple southern-style recipes where everything just works—crunchy broccoli, crispy bacon, and a creamy sweet dressing that ties it all together.
If you’re looking for an old fashioned broccoli salad with mayo and vinegar, this is the one to try.
Who Can Make and Enjoy This Recipe
This simple broccoli salad recipe for beginners is great for just about anyone.
You don’t need any special skills or tools—just a cutting board, a skillet, and a bowl.
It’s a smart way to get more fresh vegetables on the table without making things complicated.
Parents can make it ahead for school lunches, grandparents often bring it to Sunday dinners, and it’s easy enough for a teenager learning their way around the kitchen.
When to Serve Broccoli Salad (It’s Not Just for Summer)
You might think of this as a summer side dish, but it’s good all year long.
It’s one of those cold vegetable salads for meal prep that keeps well in the fridge and gets even better after a few hours.
You can make it the night before a family gathering, add it to your Easter or Thanksgiving spread, or keep it handy in the fridge as an easy side for grilled chicken or sandwiches.
Where This Broccoli Salad Belongs on the Table
This easy make ahead broccoli salad with bacon fits just about anywhere—picnic tables, holiday buffets, or weekday dinner plates.
It travels well and doesn’t need to be heated up, which makes it great for tailgating, church potlucks, family reunions, or cookouts.
You can even pack it in a lunchbox with a sandwich or wrap.
Why This Southern-Style Broccoli Salad Works So Well
The reason this southern broccoli salad with creamy dressing gets made again and again is because it’s got the right balance of creamy, crunchy, sweet, and salty.
The bacon gives it a savory edge, the almonds add crunch, and the slightly sweet dressing brings it all together.
You can customize it easily—throw in some cheese, swap onions for scallions, or make it low carb by using a sugar substitute.
How to Make This a Go-To Dish for Any Occasion
This salad is best when served cold, and it holds up great for several days in the fridge.
You can prep the ingredients ahead of time and just toss everything together before serving.
It also works well as a low carb broccoli salad with bacon if you’re looking for keto-friendly options—just skip the sugar or use a substitute and leave out the onions.
Creative Ways to Serve Broccoli Salad
Besides serving it as a side, try spooning it into a pita or wrap for a quick lunch.
Add a handful of shredded rotisserie chicken for a full meal salad.
You can also serve it in a bowl alongside deviled eggs, pulled pork, or baked beans for a full southern spread.
It’s also a great option for meal prep since it holds up without getting soggy.
This quick cold broccoli salad recipe is one of those dependable dishes you’ll come back to over and over again, no matter the season.
Place bacon in a deep skillet and cook over medium high heat until browned. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite size slices.
Prepare the dressing by mixing the mayonnaise and milk until well combined, add the sugar and stir.
Add the vinegar to the mayonnaise mixture and whisk until smooth. (You may use more or less sugar according to taste.)
Stir dressing into the broccoli mixture until well coated.
Add the cooked bacon, sliced almonds (optional) and mix well.
Chill salad and serve cold.
Notes: If desired you can stir in 1 cup of shredded cheese just before serving.
This recipe can be made KETO friendly by using a sugar substitute and eliminating the onions or replacing them with scallions.
Frequently Asked Questions About Cold Broccoli Salad with Bacon and Creamy Dressing
Can I make this cold broccoli salad ahead of time? Yes, this make ahead broccoli salad with bacon actually tastes better after it chills in the fridge for a few hours. The flavors blend together, and the dressing soaks into the broccoli just right. It’s ideal for prepping the night before a party or busy weeknight meal.
How long does homemade broccoli salad last in the fridge? This cold broccoli salad with creamy dressing will keep well in the fridge for about 3 to 4 days. Store it in an airtight container and give it a good stir before serving. It’s perfect for meal prepping lunches or making in advance for gatherings.
Can I use frozen broccoli instead of fresh? For the best texture in a crunchy broccoli salad with bacon and almonds, stick with fresh broccoli. Frozen broccoli tends to get soft once thawed, which doesn’t work as well in this cold salad.
What can I use instead of almonds in broccoli salad? If you don’t have almonds or want a nut-free version, try using sunflower seeds or pumpkin seeds. Both add crunch and still work well in this easy southern-style broccoli salad recipe.
Is this broccoli salad recipe keto-friendly or low carb? Yes, this can easily be a keto broccoli salad with bacon and mayo by replacing the sugar with a keto sweetener and skipping the onion (or swapping it for green onions or scallions). Everything else is naturally low carb.
What can I use instead of mayonnaise in the dressing? If you’re looking for a broccoli salad without mayo, you could try plain Greek yogurt or a mix of yogurt and sour cream. The flavor will be a bit tangier but still creamy.
Can I add cheese to this broccoli salad? Absolutely. A cup of shredded cheddar makes this a broccoli bacon and cheese salad, which is another popular version. Stir it in just before serving so it doesn’t get soggy.
Can I make this cold broccoli salad without sugar? Yes, this can be a no sugar broccoli salad with vinegar dressing by either leaving out the sugar completely or using a sugar substitute. You can also adjust the sweetness to your taste—some folks like it less sweet than others.
What kind of onion is best for broccoli salad? This recipe uses a yellow onion, but if you want a milder flavor, red onion or scallions work great. Either one keeps the flavor fresh in this cold broccoli salad with onion and bacon.
What goes well with cold broccoli salad? This easy broccoli salad side dish goes great with grilled meats like burgers, ribs, chicken, or pork chops. It also pairs well with sandwiches or as part of a holiday meal spread.
Serve hot with ice cream or whipped cream for a truly decadent dessert experience.
Enjoy!
Instant Pot Apple and Blueberry Crisp
Ingredients:
Crumble Topping:
¼ cup all purpose flour
¼ cup old fashioned oats
½ cup brown sugar
½ tsp. cinnamon
dash of salt
3 tbsp. unsalted butter, cut into pieces
Apple and Blueberry Filling:
2 small Granny Smith apples, chopped into 1 inch pieces
¾ cup blueberries
1 tbsp. butter, melted
½ tbsp. lemon juice
¼ tsp. vanilla extract
2 tbsp. brown sugar
¼ tsp. cinnamon
dash of salt
½ cup water
1 cup water
Directions:
In a small bowl, combine flour, oats, brown sugar, cinnamon, salt, and butter.
Use a fork or pastry blender to combine ingredients until it is a crumble.
Place in the refrigerator until needed.
Spray a small corning ware dish with non-stick cooking spray.
Add in butter, lemon juice, vanilla, brown sugar, cinnamon, salt and stir.
Toss in apples and blueberries until well coated.
Pour in ½ cup water.
Sprinkle evenly with crumb topping.
Pour 1 cup of water into the bottom of the Instant Pot liner.
Place the corning ware dish into the liner.
Place the lid on the Instant Pot, set the vent to sealing, and set the Instant Pot to Manual for 2 minutes.
When the timer beeps, release the vent.
Notes: You can place the dish in the oven on broil for 1-2 mins if you would like your topping to be more crispy.
You can also use the Instant Pot Air Fryer lid, if you have that option.
Instant Pot Apple and Blueberry Crisp
Ingredients
Crumble Topping:
¼ cup all purpose flour
¼ cub old fashioned oats
½ cup brown sugar
½ tsp cinnamon
Dash of salt
3 tbsp. unsalted butter, cut into pieces
Apple/Blueberry Filling:
2 small granny smith apples, chopped into 1 inch pieces
¾ cup blueberries
1 tbsp. butter, melted
½ tbsp. lemon juice
¼ tsp vanilla extract
2 tbsp. brown sugar
¼ tsp cinnamon
Dash of salt
½ cup water
1 cup water
Instructions
In a small bowl, combine flour, oats, brown sugar, cinnamon, salt, and butter.
Use a fork or pastry blender to combine ingredients until it is a crumble.
Place in the refrigerator until needed.
Spray a small corning ware dish with non-stick cooking spray.
Add in butter, lemon juice, vanilla, brown sugar, cinnamon, salt and stir.
Toss in apples and blueberries until well coated.
Pour in ½ cup water.
Sprinkle evenly with crumb topping.
Pour 1 cup of water into the bottom of the Instant Pot liner.
Place the corning ware dish into the liner.
Place the lid on the Instant Pot, set the vent to sealing, and set the Instant Pot to Manual for 2 minutes.
When the timer beeps, release the vent.
Optional: You can place the dish in the oven on broil for 1-2 mins if you would like your topping to be more crispy. You can also use the Instant Pot Air Fryer lid, if you have that option.
