Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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 Recipe
Chicken Salad-Stuffed Peppers
4 green onions, finely chopped
½ cup mayonnaise
2 Tbsp. lemon juice
½ tsp. Dried tarragon
½ tsp. pepper
¼ tsp. salt
2 cups finely chopped rotisserie chicken
½ cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
Crushed potato chips, optional
Preheat oven to 350 F. In 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 13×9 inch baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through. 4 servings
(Recipe for Chicken Salad-Stuffed Peppers was on www.tasteofhome.com, 2014)
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