Save on Pinterest

Chicken Salad-Stuffed Peppers

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 4 green onions, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups finely chopped rotisserie chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 1 celery rib, finely chopped
  • 4 medium sweet red peppers
  • Crushed potato chips, optional

Directions

  • Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.
  • Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.
  • Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.
Nutrition Facts
2 stuffed pepper halves (calculated without potato chips): 426 calories, 32g fat (7g saturated fat), 85mg cholesterol, 449mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 25g protein.

Recommended Video