THE RECIPE JOURNAL · Appetizer
Baby Bell Peppers Loaded with Chicken Salad
These colorful baby bell peppers make a perfect bite-sized snack packed with creamy, savory chicken salad. They’re quick to prepare and great for lunch, parties, or a healthy anytime treat.
FROM THE KITCHEN • Baby Bell Peppers Loaded with Chicken Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the chicken, jalapeno, two of the green onions, and mayonnaise in a bowl. Give everything a good mix until it’s well blended. Then, take each baby bell pepper half and fill it generously with the chicken mixture.
02
Step 2
Next, chop up the remaining green onions, splitting them in half. Stir one half into the cottage cheese for a little extra flavor. Use the other half to sprinkle on top of the stuffed peppers as a fresh garnish.
03
Step 3
Serve the stuffed peppers alongside the cottage cheese mixture and some cherries for a nice, colorful touch. Enjoy!
Why you’ll love it
These colorful peppers make a fresh and crunchy snack that’s packed with protein. They are easy to prepare and perfect for a light lunch or appetizer. The combination of creamy chicken salad and sweet peppers creates a delicious balance of flavors.
How to serve
Serve these stuffed peppers on a bed of mixed greens or alongside a simple green salad. They also pair well with whole grain crackers or fresh fruit for a complete and satisfying meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the stuffed peppers chilled and avoid leaving them out at room temperature for too long to maintain freshness and safety.
