smoked chicken stuffed peppers
Photo: Colin Erricson
Serves 8


  • 1 cup coarsely chopped smoked chicken
  • 1 Tbsp. finely chopped, drained, oil-packed sun-dried tomato
  • 1 Tbsp. finely diced red onion
  • 1 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 yellow bell pepper, cut lengthwise into 8 strips
  • 1 tsp. finely chopped fresh parsley leaves


In a bowl, combine chicken, sun-dried tomato, onion, mayonnaise and mustard and mix well to combine. Place pepper strips on a platter with natural curve facing up. Arrange chicken mixture on top, dividing equally. Garnish with parsley and serve. To make ahead, assemble, cover and refrigerate for up to 3 hours ahead and garnish with parsley just before serving.

Excerpted from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.