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In the world of culinary creations, few dishes manage to combine visual appeal, flavor, and nutrition quite like Colorful Chicken Salad Stuffed Peppers. This recipe is a vibrant medley of fresh ingredients enveloped in the crunchy embrace of bell peppers, making it an ideal meal for health-conscious eaters and flavor enthusiasts alike. Whether you’re preparing a light lunch, a colorful dinner, or a picnic treat, these stuffed peppers are not only easy to make but also customizable to suit a variety of tastes.

Easy Chicken Salad Stuffed Peppers

Discover the joy of Colorful Chicken Salad Stuffed Peppers, a vibrant dish that combines nutrition and flavor in a visually stunning package. Ideal for light lunches, dinners, or picnic treats, this easy-to-make recipe features fresh ingredients and customizable options for any palate. Packed with lean protein and fresh veggies, it's a delightful way to enjoy a healthy meal without sacrificing taste. Dive into the preparation steps, nutritional benefits, and creative variations to make this dish your own!
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Ingredients
  

4 medium bell peppers (any color)

2 cups cooked chicken, shredded or diced

1/2 cup Greek yogurt (or mayonnaise)

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup sweet pickle relish

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley or cilantro for garnish (optional)

Lemon wedges for serving (optional)

Instructions
 

Preheat Oven: If you prefer a warm dish, preheat your oven to 350°F (175°C). If serving cold, you can skip this step.

    Prepare Peppers: Slice the tops off the bell peppers and remove seeds and membranes. Rinse them under cold water and pat dry. If baking, place them in a baking dish upright and set aside.

      Make the Chicken Salad: In a large bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), celery, red onion, sweet pickle relish, Dijon mustard, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are fully incorporated.

        Stuff the Peppers: Carefully spoon the chicken salad mixture into each prepared bell pepper, packing it in gently but firmly.

          Bake or Chill:

            - For a warm version, bake the stuffed peppers in the preheated oven for 20-25 minutes, until the peppers are tender.

              - For a cold version, cover the stuffed peppers with plastic wrap and refrigerate for at least 30 minutes before serving.

                Garnish and Serve: Once ready, remove the peppers from the oven or fridge. Garnish them with fresh parsley or cilantro, and serve with lemon wedges on the side if desired.

                  Prep Time: 15 minutes | Total Time: 30-50 minutes | Servings: 4