Chicken Bacon Ranch Stuffed Peppers

INGREDIENTS

1 lb Chicken Breast (Shredded)
4 Thick Slices of Bacon (Chopped)
8 oz Cream Cheese
1 Cup Shredded Cheddar Cheese
4 Green, Red, Yellow or Orange Bell Peppers
2 Tomatoes (Diced)
Extra Light Olive Oil
3 TBSP Ranch Seasoning

DIRECTIONS

1. Preheat oven to 375 degrees farenheit.
2. Slice tops off the peppers and hollow out insides. Keep tops. Lighty coat peppers and tops with oil and arrange in a dutch oven with their tops on. Place lid on dutch oven and bake 15-20 minutes.
3. Meanwhile, cook bacon in a skillet on medium-high heat until it reaches desired tenderness or crispiness. Add diced tomatos and cook 1-2 minutes. Reduce heat to medium and add cream cheese, lightly stirring until cheese is melted and creamy. Mix in shredded chicken and ranch seasoning.
4. Remove peppers from oven, set their tops aside, and use a spoon to carefully stuff them. Top with cheddar cheese. Bake uncovered 5 minutes or until cheese is melted.
5. Serve with tops on or off.