Another use for chicken salad…and it’s low-carb! Red bell peppers are stuffed with fresh chicken salad and topped with crispy bacon and provolone and baked to melted perfection. Winner, winner, chicken salad dinner! Or lunch 🙂
4 red bell peppers
1 tbsp. extra virgin love oil
2 cups chicken salad (*see the easy recipe on my blog)
4 slices crispy bacon, roughly chopped
4 slices provolone cheese
Freshly chopped parsley or dill to garnish (optional)
Step 1: Boil peppers in a large pot of salted water for 7-8 minutes. Invert the peppers on a paper towel for a few minutes to drain, then turn back so they are standing up.
Step 2: Preheat the oven to 400 degrees. Brush the outside of the peppers with oil. Fill the peppers with about ½ cup of chicken salad, place bacon on top, then lay a slice of provolone over the top of each. Bake for about 15 minutes or until the cheese is melted and has just started to slightly brown. Sprinkle on some fresh herbs and dig in!