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In the world of culinary delights, few dishes manage to combine visual appeal, nutrition, and flavor as effectively as Colorful Chicken Salad Stuffed Peppers. This vibrant recipe not only brings a burst of color to your dining table but also offers a deliciously satisfying meal that caters to various dietary preferences. The combination of tender, shredded chicken, crisp vegetables, and a creamy dressing makes for a delightful filling that is perfectly encased in juicy bell peppers. Whether you're looking for a light lunch option, a meal prep idea for the week, or a family dinner that will impress, this dish checks all the boxes.

Easy Chicken Salad Stuffed Peppers

Discover the vibrant and nutritious Colorful Chicken Salad Stuffed Peppers, a delightful dish that pleases the eye and palate! This recipe combines tender shredded chicken with crisp veggies and a creamy dressing, all nestled in juicy bell peppers. Perfect for lunch, dinner, or meal prep, these stuffed peppers allow for endless customization based on your dietary preferences. Easy to prepare and packed with protein and vitamins, they are a healthy and satisfying choice for any occasion. Step into a world of flavor and creativity with these irresistible stuffed peppers!
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken breast, shredded or diced

1 cup Greek yogurt or mayonnaise (for creaminess)

1/2 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup sweet pickle relish or chopped dill pickles

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup grapes or apples, chopped (optional for sweetness)

Fresh herbs (parsley or cilantro) for garnish

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers open side up in a baking dish.

    Make the Chicken Salad: In a large mixing bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), celery, red onion, pickle relish, Dijon mustard, garlic powder, onion powder, and any optional fruits. Mix well to combine.

      Season: Add salt and pepper to taste, adjusting according to preference. If you like it zestier, feel free to add more mustard or pickles.

        Stuff the Peppers: Generously fill each bell pepper with the chicken salad mixture. Use a spoon to pack the mixture down slightly, ensuring each pepper is fully loaded.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes for a slightly toasted top.

            Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh herbs before serving.

              Enjoy: Serve warm or allow to cool completely for a refreshing cold option. These stuffed peppers are perfect for meal prep or a light lunch!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4