Recipe information
Ingredients for - Chicken Salad-Stuffed Peppers
4. 1/2 teaspoon dried tarragon -
7. 2 cups finely chopped rotisserie chicken -
10. 4 medium sweet red peppers -
11. Crushed potato chips, optional -
How to cook deliciously - Chicken Salad-Stuffed Peppers
1. Stage
Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.
2. Stage
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. Stage
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.
