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Chicken Salad Stuffed Mini Peppers

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A quick and easy 5-ingredient recipe featuring creamy chicken salad stuffed into sweet mini peppers, perfect for a light lunch or appetizer.

Ingredients

Scale
  • 15–20 mini sweet peppers, cleaned and halved
  • 2 cups cooked chicken, shredded or diced
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter touch)
  • 1 stalk celery, finely chopped
  • Salt and pepper to taste
  • Optional: chopped walnuts or pecans
  • Optional: 1 teaspoon Dijon mustard
  • Optional: fresh herbs like dill or parsley

Instructions

  1. Rinse 15-20 mini sweet peppers under cold water and pat dry. Slice each pepper in half lengthwise, removing seeds and membranes carefully.
  2. Shred or dice about 2 cups of cooked chicken into bite-sized pieces.
  3. In a medium bowl, combine the shredded chicken with 1/2 cup mayonnaise (or Greek yogurt). Add the finely chopped celery stalk. Season with salt and pepper to taste, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust. Stir until well coated. Fold in optional ingredients if desired.
  4. Using a small spoon or spatula, gently fill each pepper half with the chicken salad mixture, about a heaping tablespoon per half. Arrange stuffed peppers on a serving platter.
  5. Refrigerate the stuffed peppers for about 15 minutes before serving to allow flavors to meld and filling to firm up. Serve chilled or at room temperature.

Notes

Choose firm mini peppers with shiny skin for best results. Fold ingredients gently to keep salad light and fluffy. Refrigerate stuffed peppers for 15 minutes before serving for best flavor. Store chicken salad and peppers separately if keeping leftovers longer than 2 days to avoid sogginess.

Nutrition

Keywords: chicken salad, stuffed mini peppers, easy lunch, healthy snack, low-carb, quick recipe

Find it online: https://yumnode.com/chicken-salad-stuffed-mini-peppers-recipe-easy-5-ingredient-lunch-idea/