Chicken Salad Stuffed Peppers
Crisp bell peppers are halved and filled with a flavorful chicken salad made with tender shredded chicken, crunchy celery, herbs, and a creamy dressing. It’s low-carb, gluten-free, and bursting with Mediterranean-friendly ingredients.
Time
Prep Time: 15 minutes
Cook Time : 15–20 minutes
Total Time: 15–35 minutes
Ingredients
For the Chicken Salad:
2 cups cooked shredded chicken (rotisserie or poached)
⅓ cup mayonnaise or Greek yogurt
1 teaspoon Dijon mustard
1 celery stalk, finely diced
2 tablespoons red onion, finely chopped
1 tablespoon fresh parsley or dill, chopped
1 teaspoon lemon juice
Salt & pepper, to taste
For the Stuffed Peppers:
2 large bell peppers (red, yellow, or orange)
Optional toppings: sliced almonds, chopped olives, crumbled feta, cherry tomatoes, or fresh herbs
Instructions
1. Prepare the Chicken Salad:
In a large bowl, combine:
Shredded chicken
Mayo/yogurt
Dijon mustard
Celery
Onion
Parsley or dill
Lemon juice
Salt and pepper
Mix until well combined. Chill for 10 minutes if time allows.
2. Prepare the Peppers:
Wash bell peppers and cut them in half lengthwise.
Remove seeds and membranes.
Pat dry with a paper towel.
3. Assemble:
Spoon chicken salad evenly into each pepper half.
Sprinkle with optional toppings like chopped nuts, feta, or olives for added flavor and texture.
4. Serve:
Serve cold or room temperature.
Optional: serve with crackers, pita chips, or a green salad on the side.
Tips & Notes
Use rotisserie chicken for a quick shortcut.
Add grapes or dried cranberries for a sweet twist.
Make it spicy with a pinch of paprika or diced jalapenos.
Bell peppers can be prepped 2–3 days ahead and stored in the fridge.
Frequently Asked Questions
Q: Can I use canned chicken?
A: Yes, just drain it well and flake it with a fork before mixing.
Q: What other fillings work?
A: Tuna salad, egg salad, or chickpea salad are also great in peppers.
Q: Can I make this dairy-free?
A: Yes — use mayo only and skip feta or cheese toppings.
Serving Suggestions
Mixed greens with lemon vinaigrette
Mediterranean quinoa salad
Sweet potato fries or roasted carrots
Cucumber dill yogurt dip with pita
Nutritional Information
Calories: ~170
Protein: 17g
Fat: 10g
Carbs: 4g
Fiber: 1.5g
Sugar: 2g
Sodium: ~300mg