Tangy Stuffed Pepper Salad
A vibrant, tangy stuffed pepper salad featuring crunchy vegetables and creamy yogurt filling, ideal for light lunches or summer gatherings, appealing to those who enjoy fresh flavors.
Ingredients
- 2 c. shredded cabbage ⓘ
- 1 c. diced fully cooked ham or cooked beef ⓘ
- 1/2 c. coarsely shredded carrot ⓘ
- 1/4 c. sliced radish ⓘ
- 1/4 c. chopped cucumber
- 1 (8 oz.) carton plain yogurt
- 2 tsp. sugar ⓘ
- 1 tsp. lemon juice ⓘ
- 1/2 tsp. celery seed ⓘ
- 1/4 tsp. garlic salt ⓘ
- 1/4 tsp. onion salt
- dash of pepper ⓘ
- 2 large green peppers ⓘ
Instructions
- In a bowl, combine shredded cabbage, diced cooked meat, shredded carrot, sliced radish, and chopped cucumber.
- In a separate small bowl, mix plain yogurt, sugar, lemon juice, celery seed, garlic salt, onion salt, and pepper until well blended.
- Pour the yogurt mixture over the vegetable and meat mixture, tossing to coat evenly.
- Cover and chill in the refrigerator for at least 1 hour.
- Remove the tops from the green peppers.
- Cut the peppers in half lengthwise and remove the seeds.
- Spoon the chilled vegetable mixture into the pepper cups.
- Serve immediately or chilled.
Tips & Substitutions
For a variation, try substituting the ham with shredded rotisserie chicken for a different flavor. You can also add some diced bell peppers or corn for extra crunch. If you prefer a creamier dressing, consider using sour cream instead of yogurt. Adjust the sugar and lemon juice to taste, depending on your desired tanginess.
Serving Suggestions
Serve the stuffed pepper salad as a refreshing lunch or light dinner option. It pairs beautifully with Grilled Ham Slices or could be a great side dish for Oven Roasted Pork And Veggies. Consider adding some crusty bread or a light vinaigrette salad to round out the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld, making it even tastier the next day. To reheat, scoop the filling into a microwave-safe dish and warm gently, but be mindful not to overheat the peppers to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Stuffed Pepper Salad contains roughly 255 calories, with 8g protein, 59g carbohydrates, and 1g fat. It is an excellent source of vitamin A (219% of the Daily Value), vitamin C (102% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 478mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers for this recipe?
Yes, you can use any type of bell pepper or even poblano or jalapeño for added spice. Just ensure they are large enough to hold the filling and have a similar flavor profile.
How can I make this recipe vegetarian?
To make this dish vegetarian, simply omit the ham or beef and add more vegetables like black beans, chickpeas, or quinoa for protein. You can also include diced tofu for an extra protein boost.
What other dressings can I use instead of yogurt?
If you prefer a different dressing, you can use a vinaigrette or a creamy dressing like ranch or blue cheese. Myra'S Lettuce Dressing would also be a delicious alternative to give it a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).