Stuffed Red Pepper Salad


  • 4 c. cooked, diced potatoes
  • 1/4 c. sliced green olives
  • 1/4 c. sliced black olives
  • 1/2 c. crumbled water-packed tofu
  • 1/4 c. dill weed
  • 1/2 c. Vegenaise
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. salt
  • 1/4 tsp. McKay’s chicken seasoning
  • 2 large fresh red peppers
  • Leafy green lettuce and dill for garnish


  1. In a medium size bowl mix everything except the peppers and garnishes. Mix well.
  2. Cut each pepper in 8 pieces and fill with the potato filling. Lay the green leafy lettuce on a platter and put the stuffed red peppers on top.
  3. Sprinkle with dill weed and chill until ready to use.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

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