Smoky Ranch Chicken Bites

The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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1½ lbs boneless skinless chicken thighs, cut into ½” chunks
1 tablespoon smoked paprika
1½ teaspoon salt
2 tablespoons nutritional yeast (optional, for a slight cheesy flavor)
½+ teaspoon chipotle (this is somewhat spicy, increase for more heat)
2 teaspoons ghee/oil (any heat stable oil)
1 lb bag sweet mini peppers
For topping:
Ranch dressing

Instructions

Cook the cubed chicken, paprika, salt, nutritional yeast, chipotle, and ghee/oil in a skillet over medium heat. Mine took about 7 minutes. Set aside. (I then refrigerated for cold bites, and enjoyed it that way, but you can serve warm or cold.)
Slice the peppers in half. Remove the membranes and seeds with a small spoon.
Put a few pieces of the chicken into each pepper. Top with ranch. I put my ranch into a condiment container for more control in topping the peppers.

From worthcooking.net