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

Chicken Salad-Stuffed Peppers Recipe

Read Reviews
4.5 12 11
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


  • 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): 426 calories, 32g fat (7g saturated fat), 85mg cholesterol, 449mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 25g protein.


  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

Full-Bodied White Wine

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

Reviews for Chicken Salad-Stuffed Peppers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ChrisZemke User ID: 7843361 225973
Reviewed May. 6, 2015

"I also make this with tuna instead of chicken. This has become one of our regular dinner choices."

GeeBee60 User ID: 7819169 199165
Reviewed Aug. 14, 2014


SVcountrydancer User ID: 7859569 126513
Reviewed Jul. 25, 2014

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

Lv2butr User ID: 6864648 199261
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."

rebelwithoutaclue User ID: 4288906 196620
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."

wafa User ID: 2812397 196619
Reviewed Jul. 23, 2014

"Looks delicious"

choclots User ID: 4248782 196618
Reviewed Sep. 2, 2013

"We love peppers and combined with the chicken, this was a delicious taste...."

veggiemama User ID: 4640590 124374
Reviewed Jul. 9, 2013

"I made these for my husband and mother-in-law since I don't eat meat myself. They both said they were just okay."

ahmom User ID: 3426126 124373
Reviewed Jul. 1, 2013

"This was very good. I used miracle whip in place of the Mayo."

Beema User ID: 446601 124363
Reviewed Jun. 27, 2013

"At first glance, I thought this was for a cold salad dish, and thought "how delightful." Then when I saw that it was an oven baked meal, I realized we actually had two recipes in one idea. I made the salad and served it in fresh, crisp raw red peppers, and loved it. Then, tried it with the peppers and salad baked, and actually it is a toss up which is better."

Loading Image