Stuffed Baby Bell Peppers with Chicken Salad

These colorful little peppers are packed with a creamy, flavorful chicken salad that’s perfect for a light lunch or appetizer. They’re easy to make and always a hit at gatherings or quick meals.

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TIME21 min

SERVINGS4

RATING4.5 / 5

Stuffed Baby Bell Peppers with Chicken Salad

01 / WHAT YOU NEED

Ingredients

1 (12.5 fl oz) can chunk chicken breast, drained and flaked 1 small jalapeno pepper, diced 3 green onions, thinly sliced, divided 2 tablespoons light mayonnaise 3 baby bell peppers, halved and seeded 1 cup low-fat cottage cheese 1 cup fresh cherries

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by combining the chicken, jalapeno, and two of the green onions in a bowl. Add the mayonnaise and mix everything together until it’s well blended. Next, take each baby bell pepper half and fill it up with the chicken salad mixture. In a separate bowl, stir half of the remaining green onions into the cottage cheese. Use the rest of the green onions to sprinkle on top of the stuffed peppers for a bit of extra flavor and color. Serve the peppers alongside the cottage cheese and some fresh cherries for a nice, refreshing touch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Choose baby bell peppers that are firm and brightly colored for the best taste and texture.
- Make sure to remove all seeds from the peppers for a smoother bite.
- Chill the chicken salad before stuffing the peppers to help the filling hold its shape better.

Why you’ll love it

These little peppers are colorful, flavorful, and fun to eat. They combine the crunch of fresh vegetables with a creamy, protein-packed filling. It’s a light yet satisfying dish that works well for lunch, snacks, or parties.

Serving ideas

Serve these stuffed peppers as a refreshing appetizer or a light main course. They pair nicely with a crisp green salad or a side of fresh fruit. For a party, arrange them on a platter with toothpicks for easy grabbing.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator. It’s best to keep the peppers and chicken salad separate if possible to avoid sogginess. Consume within two days for optimal freshness.