Chicken Salad-Stuffed Peppers

Chicken Salad-Stuffed Peppers

Chicken Salad-Stuffed Peppers


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, 2014)


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