Stuffed Peppers with Greek Yogurt Chicken Salad

A bright and flavourful dish which is ideal for a quick lunch. Creaminess mixed with the fresh taste of the vegetables makes for a well balanced and tasty meal.

Makes: 6 servings || Takes: 30 Minutes


⅓ cup chopped fresh parsley

Meat from 1 rotisserie chicken, cubed

4 stalks celery, sliced

1 bunch scallions, sliced and divided

1 pint cherry tomatoes, quartered and divided

½ English cucumber, diced

3 bell peppers, halved and seeds removed

⅔ cup Greek yogurt

2 tablespoons Dijon mustard

2 tablespoons seasoned rice vinegar

Kosher salt and freshly ground black pepper


In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season with salt and pepper. Stir in the parsley.

Add the chicken, celery, and three-quarters each of the scallions, tomatoes and cucumbers. Stir well to combine.

Divide the chicken salad among the bell pepper boats.

Garnish with the remaining scallions, tomatoes and cucumbers.