Chicken-Salad Stuffed Tomatoes and Peppers

13 Apr

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INGREDIENTS:

  • 1 Medium Green Pepper
  • 1 small Carton of Cherry Tomatoes (about 15-20)
  • Approximately 10 oz of Canned Chicken Breast.
  • 2 Sticks of Celery
  • 4-5 TBSP of Mayonnaise (to Personal taste)
  • 3-4 Pieces of Bacon
  • 2 oz of Colby Cheese
  • 1 TSP of Liquid Smoke
  • 1 TSP of Dijon Mustard
  • 1 Egg
  • 1/8 TSP Ground Pepper

DIRECTIONS

  • Remember that everything has to fit inside a small Cherry Tomato, so everything needs to be finely cut. 
  • Cook the Bacon. (I use a strong microwave, put them in for about 4-5 minutes.). Put the bacon in the fridge to get cold.
  • Hard Boil the Egg.  Take off and cool in cold water.  Put in fridge to get cold.
  • Take out the Chicken Breast and cut until very finely sliced/shredded. Put in a Small Bowl.
  • Very finely  slice the Celery (about 1/8 – 1/4 of an inch for each piece.) You should have about 1/3 Cups total. Add to Bowl
  •  Add the Mayonnaise. If you want it more liquidy, add more Mayonnaise. Less will set up better though. You can always add more at the end if you desire.
  • Shred the Cheese and add it to the Bowl. Add Mustard, Liquid Smoke, and Ground Pepper. Finely slice the eggs, both whites and yolk. Add. Crumble the bacon. Add.
  • Mix together. Put in the Refrigerator for 1+ hour to allow flavor to spread out. 
  • Cut the Green Pepper into large Bite Sized pieces. Using a paring knife and spoon, carefully scoop the insides out of the Tomatoes. Add the Chicken Salad to the Green Peppers and Tomatoes.
  • SERVE AND ENJOY!

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