Tuesday, December 4, 2012

Chicken Salad stuffed bell pepper

1 bell pepper (washed, seeded, and cut in half)
1 can of Kirkland chicken (you can use any kind of chicken)
1 cup chopped celery
1/4-1/2 cup chopped purple onion (optional)
2 tbs crasins
1 tsp light miracle whip
1 tsp Greek yogurt
mustard to liking

Drain the can of chicken. Mix it in a bowl with all the above ingredients. Stuff half of the mixture into one bell pepper half. Eat and enjoy. I put the rest of the mixture in a bowl with the other half of the bell pepper in a baggie and stored it in the fridge for the next day.

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