Pineapple Chicken Salad Stuffed Peppers

By cindyandmojo

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Starting mid-August, we're going daily! Joyful noms served up every day. A fun new format, same tasty recipes!

Ingredients

• 1 1/2 cups chopped cooked chicken
• 1/2 cup diced red bell pepper
• 1/4 teaspoon grated fresh gingerroot
• 2 tablespoons finely chopped seeded fresh jalapeño chile (about 1/2 chile)
• 1/3 cup chopped onion
• 2 tablespoons chopped cilantro
• 1/8 teaspoon ground black pepper
• 1 container (5.3 oz) Yoplait® Greek pineapple yogurt
• 2 small yellow bell peppers, halved lengthwise and seeded
• Baby kale mix, if desired
• Cilantro leaves, if desired

Preparation

Step 1

1
In medium bowl, toss all salad ingredients except yellow bell peppers.

2
Fill each half of yellow pepper with about 1/2 cup chicken salad. If desired, serve on plate garnished with baby kale mix. Garnish chicken salad with cilantro leaves.