Saturday, June 8, 2013

Chicken Salad Stuffed Peppers

Prep : 30 minutes       Bake :15 minutes      Makes 4 servings

4              green onions, finely chopped
1/2           cup Hellmann's® Real 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** 

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. Yield: 4 servings.

Full-Bodied White Wine :
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

My family love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad.

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