Chicken Salad-Stuffed Peppers Recipe
Chicken Salad-Stuffed Peppers Recipe photo by Taste of Home

Chicken Salad-Stuffed Peppers Recipe

Publisher Photo
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
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

Nutritional Facts

2 stuffed pepper halves (calculated without potato chips) equals 426 calories, 32 g fat (7 g saturated fat), 85 mg cholesterol, 449 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein.

Directions

  1. Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.
  2. Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.
  3. 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. Yield: 4 servings.
Originally published as Chicken Salad-Stuffed Peppers in Taste of Home June/July 2013

Nutritional Facts

2 stuffed pepper halves (calculated without potato chips) equals 426 calories, 32 g fat (7 g saturated fat), 85 mg cholesterol, 449 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Salad-Stuffed Peppers

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 14, 2014

Awesome!!

MY REVIEW
Reviewed Jul. 25, 2014

I got mixed reviews from husband and company . I thought they were great.

MY REVIEW
Reviewed Jul. 23, 2014

Thanks Beema, I too thought it sounded great as a cold salad and was wondering if that would work. Glad to hear it does.

MY REVIEW
Reviewed Jul. 23, 2014

Very nice recipe. If you coat the inside of the peppers with a little olive oil before stuffing, the peppers will cut like warm butter. Make sure you use Hellmann's mayo and not miracle whip. Colored peppers are expensive and you could ruin them with a cheap product like MW.

MY REVIEW
Reviewed Jul. 23, 2014

Looks delicious

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