Salad Stuffed Blackened 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.

PASTA SALAD-STUFFED PEPPERS



Pasta Salad-Stuffed Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 35 to 40

Number Of Ingredients 18

Kosher salt
1/2 cup orzo or anelletti pasta
3 slices serrano ham
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
2 tablespoons capers, drained and rinsed
1 tablespoon chopped fresh parsley
1 clove garlic, minced
Zest of 1/2 lemon, plus 1 teaspoon fresh lemon juice
1/4 cup grated manchego cheese
1/4 teaspoon fennel seeds
3 tablespoons extra-virgin olive oil
1/4 cup champagne vinegar
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh oregano
Sea salt
Pinch of red pepper flakes
35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry

Steps:

  • Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.
  • Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.
  • Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.
  • Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.
  • Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.

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