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–+ servings

Tex Mex Chicken Salad Stuffed Bell Peppers

This Tex Mex inspired Cilantro Lime Chicken Salad served in bell peppers makes for a festive, colorful lunch or party dish.
5 from 1 vote
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 295kcal

Ingredients
 

  • 2 cups chopped chicken
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 jalapeno (seeded and diced (or leave the seeds in for extra heat!))
  • 1/4 cup chopped cilantro
  • 1/4 - 1/2 cup diced red onion
  • 1 bell pepper (diced)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Squeeze lime
  • Salt and pepper (to taste)
  • 4 mini bell peppers (sliced in half lengthwise (I used Baloian Farms)

Instructions

  • In a large bowl, combine all the ingredients except the salt and pepper and halved bell peppers. Stir well until everything is evenly distributed. Taste. Season with salt and pepper to taste.
  • Scoop the mixture into the halved bell peppers, mounding it on top. Sprinkle with extra cilantro, if desired. Serve immediately or cover and refrigerate until ready to serve.

Notes

  • Also try serving in a hollowed out tomato or on bread.
Course Main Dish
Cuisine American
Keyword stuffed peppers, tex mex chicken salad

Nutrition

Calories: 295kcal | Carbohydrates: 6g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 184mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2124IU | Vitamin C: 79mg | Calcium: 37mg | Iron: 2mg
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