Easy Chicken Salad Stuffed Peppers Recipes

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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

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.

SALAD-STUFFED PEPPERS



Salad-Stuffed Peppers image

Stuffed peppers are a comfort food classic. My lightened-up version keeps everything you love-the tender peppers, the flavorful cheese and the aroma the floods your kitchen-while putting a fresh twist on this timeless dish. It all pays tribute to my time living in Spain, with ingredients that will transport you to the Mediterranean. Serve with a glass of Tempranillo for the perfect dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 lemon
4 cloves garlic
4 bell peppers, assorted colors
2 tablespoons extra-virgin olive oil (see Cook's Note)
4 ounces Spanish cured chorizo, casings removed, small dice
4 slices bread, torn into bite-size pieces
1 bunch Tuscan kale, thinly sliced
1 tablespoon sherry vinegar
1/4 cup pitted dates, chopped
1/4 cup pitted Castelvetrano olives, halved
1/4 cup fresh flat-leaf parsley leaves
2 ounces manchego cheese, freshly grated
1/4 cup Marcona almonds, finely chopped

Steps:

  • Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
  • Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
  • Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
  • Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
  • Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
  • Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
  • Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.

EASY CHICKEN PESTO STUFFED PEPPERS



Easy Chicken Pesto Stuffed Peppers image

On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium sweet yellow or orange peppers
1-1/2 cups shredded rotisserie chicken
1-1/2 cups cooked brown rice
1 cup prepared pesto
1/2 cup shredded Havarti cheese
Fresh basil leaves, optional

Steps:

  • Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g 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

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

BABY BELL PEPPERS WITH CHICKEN SALAD



Baby Bell Peppers with Chicken Salad image

This bento box-style lunch is not only tasty but healthy, too. Baby bell peppers stuffed with chicken salad plus fresh cherries and cottage cheese. Refrigerate any remaining chicken mixture for later use.

Provided by bd.weld

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 1

Number Of Ingredients 7

1 (12.5 fl oz) can chunk chicken breast, drained and flaked
1 small jalapeno pepper, diced
3 green onions, thinly sliced, divided
2 tablespoons light mayonnaise
3 baby bell peppers, halved and seeded
1 cup low-fat cottage cheese
1 cup fresh cherries

Steps:

  • Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
  • Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

Nutrition Facts : Calories 1100.8 calories, Carbohydrate 53.2 g, Cholesterol 261.3 mg, Fat 50.1 g, Fiber 10.9 g, Protein 110.4 g, SaturatedFat 16.2 g, Sodium 2891.7 mg, Sugar 32.7 g

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