Chicken Bacon Ranch Jalapeño Poppers - cooking recipe

Ingredients

1 lb ground chicken
6 slices sugar-free bacon, crisped and crumbled
2 cups shredded carrots
2 tablespoons coconut oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons finely chopped parsley
4 tablespoons chopped scallions, divided
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
8 large jalapeno peppers, halved through the stem and seeds removed
Whole30 Ranch Dressing
1 cup paleo mayonnaise
1 lemon, zest and juice
2 tablespoons finely chopped parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon coconut oil
2 tablespoons water
1/4 teaspoon kosher salt, plus more to taste
1 pinch ground black pepper
1 pinch cayenne (optional)

Preparation

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, mix to combine ground chicken, half of the crumbled bacon (reserve other half for topping), shredded carrots, coconut oil, garlic powder, onion powder, paprika, 2 tablespoons chopped parsley, 2 tablespoons chopped scallions, salt and pepper.
Fill each jalapeno half with the chicken mixture, packing tightly. Place the stuffed jalapenos on prepared baking sheet and bake for 25 minutes until jalapenos are softened and chicken is cooked through.
Transfer to serving plate, top with 2 tablespoons sliced scallions and remaining crumbled bacon. Serve with Whole30 Ranch Dressing for dipping.
For the Whole30 Ranch Dressing:
In a medium bowl, whisk to combine all ingredients.