Stuffed Mini Bell Peppers with Creamy Chicken Salad

A healthy, flavorful, and protein-packed appetizer or snack.

Stuffed Mini Bell Peppers with Creamy Chicken Salad — Pin
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Stuffed Mini Bell Peppers with Creamy Chicken Salad

Servings

4

servings

Prep time

10=15

minutes

Calories

200

kcal

Ingredients

8–10 mini bell peppers (assorted colors)
1 1/2 cups shredded cooked chicken breast (rotisserie or homemade)
1/4 cup Greek yogurt (for creaminess)
2 tablespoons light mayonnaise (optional, for extra flavor)
1/4 cup celery, finely chopped
2 tablespoons red onion, finely chopped
1 tablespoon fresh dill, chopped (plus extra for garnish)
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and black pepper to taste

Directions

Prepare the Peppers:
1. - Wash the mini bell peppers and slice them in half lengthwise.
  - Remove the seeds and membranes to create little "boats."
Make the Chicken Salad:
- - In a medium-sized mixing bowl, combine shredded chicken, Greek yogurt, mayonnaise (if using), celery, red onion, dill, and parsley.
  - Add Dijon mustard, lemon juice, salt, and pepper. Mix well until everything is evenly coated.
Stuff the Peppers:
- - Spoon the chicken salad mixture into each mini bell pepper half, filling them generously.
Garnish and Serve:
- - Top with extra chopped dill and parsley for freshness.
  - Arrange the stuffed peppers on a serving tray and enjoy immediately!