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CHICKEN SALAD STUFFED MINI SWEET PEPPERS

June 17, 2014

 

I love chicken salad, but since switching my diet away from bread, I’ve been searching for a great lunch recipe. My local grocery store had a bag of these mini sweet peppers on sale, and it dawned on me. I can stuff them with chicken salad and 3 or 4 of them would make a great lunch. I tried a few cut lengthwise, but I think I like them better stuff from the top.

 

 

Chicken Salas Stuffed Mini Peppers

 

 

 

Ingredients

1 batch Chicken Salad

1 pound mini Sweet peppers

 

Instructions

  1. Cut the tops off of the peppers and using your finger and/or the back of a spoon remove as many of the seeds and ribs as possible.

  2. Alternatively, you can remove the tops and cut them in half, and remove the seeds and ribs.

  3. Use a teaspoon and stuff the peppers.

Notes

  1. They make a great lunch, or snack, and should last in the fridge for 5-7 days, but mine never last that long.

 

 

 

 

 

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