Menu
Chicken-Stuffed Green Peppers Chicken-Stuffed Green Peppers
Chili-Stuffed Peppers Chili-Stuffed Peppers
Chicken-Stuffed Cubanelle Peppers Chicken-Stuffed Cubanelle Peppers
Buffalo Chicken Stuffed Poblano Peppers Buffalo Chicken Stuffed Poblano Peppers
Cheesesteak-Stuffed Peppers Cheesesteak-Stuffed Peppers
Balsamic Chicken and Peppers Balsamic Chicken and Peppers
Turkey-Stuffed Peppers Turkey-Stuffed Peppers
Grilled Stuffed Peppers Grilled Stuffed Peppers
Vegetable & Beef Stuffed Red Peppers Vegetable & Beef Stuffed Red Peppers
Meat Loaf-Stuffed Peppers Meat Loaf-Stuffed Peppers
Grilled Beef-Stuffed Peppers Grilled Beef-Stuffed Peppers
Bacon-Corn Stuffed Peppers Bacon-Corn Stuffed Peppers
Beef-Stuffed Peppers Beef-Stuffed Peppers
Stuffed Bell Peppers Stuffed Bell Peppers
Chicken 'n' Peppers Chicken 'n' Peppers
Turkey-Stuffed Bell Peppers Turkey-Stuffed Bell Peppers
Italian Chicken and Peppers Italian Chicken and Peppers
Chicken Sausages with Peppers Chicken Sausages with Peppers
Stuffed Chicken with Marinated Tomatoes Stuffed Chicken with Marinated Tomatoes
Rice-Stuffed Peppers Rice-Stuffed Peppers

Chicken Salad-Stuffed Peppers

10 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 15 min.

Makes

4 servings

Updated: Oct. 20, 2022
We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina
Chicken Salad-Stuffed Peppers
Chicken Salad-Stuffed Peppers Recipe photo by Taste of Home
Next Recipe

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

  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.

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.