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Chicken Salad-Stuffed Peppers

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Total Time
Prep: 30 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by MARY M LEVERETTE

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

Test Kitchen Approved

Chicken Salad-Stuffed Peppers

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Yield: 4 servings
Prep: 30 min
Cook: 15 min
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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
Text Ingredients

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.
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