Philly Chicken Stuffed Peppers may not be the good ole Philly Cheesesteaks we all know and love, but it is a delicious alternative for those who are trying hard to eat just a little bit healthier without compromising on great food and taste. I loved this idea and couldn’t wait to try it out. My husband was a huge fan and my Dad (who would take a cheesesteak over a stuffed pepper any day) couldn’t say enough good things about them.
To make things even easier on yourself you can use an already cooked rotisserie chicken and use just the breast meat. That way when putting together these Philly Chicken Stuffed Peppers it is quick and easy and you have one less thing to cook. The reduced fat provolone cheese is all warm and bubbly and melts just perfectly along the chicken mixture and brings out that Philly flavor.
Philly Chicken Stuffed Peppers are a great way to eat healthy without feeling like you are loosing out on great flavor. So the next time you need something quick and delicious pop a few of these stuffed peppers in the oven and eat guilt free. xoxo
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 2 chicken breast filets, sliced across horizontally, or to save time rotisserie chicken (breast only)
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Balsamic vinegar
- 2 bell peppers, cut in half with seeds removed
- 2 slices provolone cheese, reduced fat
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft.
- Add the garlic and the chicken and cook unit browned.
- Stir in the salt, cayenne, and Balsamic. Continue cooking until chicken is cooked through (unless you are using a rotisserie just cook until warm).
- Cut the bell peppers in half and remove the core and seeds. Fill the peppers with the chicken mixture and lay in a baking dish.
- Add a few tablespoons water to the bottom of the dish and cover tightly with foil. Bake for 35 minutes.
- Remove the cover and top each bell pepper half with a half slice of provolone. Put back in the oven uncovered, and bake until cheese is browned and bubbly, 5-10 more minutes. Enjoy!