Chicken Salad-Stuffed Peppers

• 4 green onions, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups finely chopped rotisserie chicken
• 1/2 cup shredded Monterey Jack cheese
• 1 celery rib, finely chopped
• 4 medium sweet red peppers
• Crushed potato chips, optional

1. Preheat oven to 350u0b0. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.
2. Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.
3. Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through.

green onions, mayonnaise, lemon juice, tarragon, pepper, salt, rotisserie chicken, shredded monterey jack cheese, celery, sweet red peppers, potato chips

Taken from www.tasteofhome.com/recipes/chicken-salad-stuffed-peppers/ (may not work)