Chicken Salad-Stuffed Peppers

Ingredients

• 4 green onions, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups finely chopped rotisserie chicken
• 1/2 cup shredded Monterey Jack cheese
• 1 celery rib, finely chopped
• 4 medium sweet red peppers
• Crushed potato chips, optional

Directions

• Preheat oven to 350°. In a small bowl, mix the first six
• ingredients. Add chicken, cheese and celery; toss to coat.
• 
  
• Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook
• peppers in boiling water 3-4 minutes or until crisp-tender; drain.
• 
  
• Place in a greased 13x9-in. baking dish. Fill with chicken mixture.
• If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or
• until filling is heated through. Yield: 4 servings.
• 
  

Nutritional Facts: 2 stuffed pepper halves (calculated without potato chips) equals 426 calories, 32 g fat (7 g saturated fat), 85 mg cholesterol, 449 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein.

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