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Chicken Salad-Stuffed Peppers

 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
4 ServingsPrep: 30 min. Bake: 15 min.

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. Yield: 4 servings.
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.

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Chicken Salad-Stuffed Peppers (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.