Chicken Salad-Stuffed Peppers

Name: Chicken Salad-Stuffed Peppers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 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

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina

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.

Reviews

Click stars to rate

Average Rating:

ChrisZemke

May 6, 2015

I also make this with tuna instead of chicken. This has become one of our regular dinner choices.
GeeBee60

Aug 14, 2014

Awesome!!
SVcountrydancer

Jul 25, 2014

I got mixed reviews from husband and company . I thought they were great.
Lv2butr

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

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

Jul 23, 2014

Looks delicious
choclots

Sep 2, 2013

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

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

Jul 1, 2013

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

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.