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If you’re seeking a vibrant and nutritious dish that’s perfect for lunch, dinner, or even a picnic, look no further than Colorful Chicken Salad Stuffed Peppers. This enticing recipe combines the crunch of fresh bell peppers with a zesty chicken salad that’s as appealing to the eyes as it is to the palate. The colorful nature of this dish not only makes it a visual feast but also ensures a variety of nutrients, making it an excellent choice for health-conscious individuals or families.

Easy Chicken Salad Stuffed Peppers

Brighten up your meals with Colorful Chicken Salad Stuffed Peppers! These nutritious and visually appealing stuffed peppers combine fresh bell peppers with a zesty chicken salad, creating an enticing dish perfect for any occasion. Packed with essential vitamins and lean protein, this recipe features Greek yogurt instead of mayo for added health benefits. Whether enjoyed warm or cool, these peppers are versatile and make for a delicious and healthy option for lunch, dinner, or a picnic!
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Ingredients
  

4 large bell peppers (choose your favorite colors: red, yellow, green, or orange)

2 cups cooked chicken, shredded or diced

1/2 cup plain Greek yogurt (or substitute with mayonnaise for a creamier texture)

1/2 cup diced celery, providing crunch

1/4 cup finely diced red onion, for sweetness and flavor

1/4 cup sweet pickles, finely chopped, adding a hint of tanginess

1 tablespoon Dijon mustard for a zesty kick

1 teaspoon garlic powder for depth of flavor

Salt and pepper to taste, enhancing the overall taste

1 tablespoon fresh lemon juice for brightness

2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure it's hot enough to cook the peppers evenly.

    Prepare the Peppers: Carefully cut the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse the peppers under cold running water to clean them, then set them aside with the cut side facing up on a clean surface.

      Make the Chicken Salad Mixture: In a large mixing bowl, combine the shredded or diced chicken, Greek yogurt, diced celery, red onion, chopped sweet pickles, Dijon mustard, garlic powder, lemon juice, and a pinch of salt and pepper. Mix everything thoroughly, ensuring all ingredients are well blended and coated in the yogurt.

        Stuff the Peppers: Using a spoon or a scoop, generously fill each prepared bell pepper with the chicken salad mixture, packing it tightly to the top for a satisfying bite.

          Bake the Peppers: Arrange the stuffed peppers upright in a shallow baking dish. For added moisture, you can pour a small amount of water into the bottom of the dish. Cover the baking dish loosely with aluminum foil to retain moisture, and bake in the preheated oven for about 25-30 minutes or until the peppers are tender and the filling is heated through.

            Garnish and Serve: After baking, carefully remove the foil and sprinkle each pepper with freshly chopped parsley for a pop of color and fresh flavor. Enjoy the stuffed peppers warm or allow them to cool slightly before serving for a refreshing dish.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings