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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.

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