Preheat the oven to 425 degrees F. Place the peppers in a baking dish. Spray or rizzle with olive oil and season with salt and pepper all over. Roast the peppers for 10 to 15 minutes while you start the rest of the meal.

Place the bacon in a large skillet over medium heat. Cook until crispy and golden, and all the fat has been rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease. Remove all but 1 to 2 tablespoons of bacon grease from the pan.

Add the onion and garlic to the bacon grease over medium-low heat. Cook until sosftened, about 3 minutes. Stir in the broccoli, cooking for another few minutes. Add the quinoa and chicken stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 15 minutes, or until the quinoa fluffs easily with a fork.

Stir in the ranch seasoning and the shredded chicken. Add the bacon back in too.

Fill each pepper with the quinoa mixture. You can stuff them as full as you’d like! If there is extra, the quinoa is also delicious on its own.

Place the stuffed peppers in the oven and bake for another 15 minutes. Remove and drizzle with ranch dressing, then sprinkle with fresh chives. Serve immediately.