Best Chicken Salad Stuffed Peppers Recipes

CHICKEN SALAD-STUFFED PEPPERS

Chicken Salad-Stuffed Peppers image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 426 calories, Fat 32g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

EASY CHICKEN SALAD-STUFFED PEPPERS

Easy Chicken Salad-Stuffed Peppers image

When you stuff cream cheese, chicken, jalapeños and more into a red pepper, your taste buds win. Try our Easy Chicken Salad-Stuffed Peppers and win today!

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 red peppers
1/4 cup (1/4 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips
2 Tbsp. chopped tomatoes
2 Tbsp. chopped seeded jalapeño peppers
2 tsp. sliced green onions
4 KRAFT Slim Cut Sharp Cheddar Cheese Slices

Steps:

Cut red peppers lengthwise in half; remove and discard membranes and seeds.
Mix reduced-fat cream cheese, chicken, tomatoes, jalapeño peppers and onions until blended; spoon into pepper halves. Place, filled sides up, on microwaveable plate.
Microwave on HIGH 1-1/2 min. Top with cheese; microwave 30 to 45 sec. or until melted.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g