Philly Chicken Stuffed Peppers may not exactly look like a Philly Cheesesteak, but they are loaded with Philly cheese flavor, low in carbs, and taste amazing.
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!
This looks really yummy as most of these recipes do!! I’m going to use this recipe for dinner with a small side salad but I need to know the serving size. It looks to be 2 servings but just wanted to double check. I’m currently doing your 6 week summer slim down and love it. I’m a nurse and work 3 – 12 hour shifts per week, so it’s taking me a little longer to do then 6 weeks.
Michel!! That is so great you are doing the 6 week summertime slim down!! and who cares if it is taking you longer, no big deal at all. Sorry I left off the servings, but it is for 4, since you use 2 peppers and cut them in half. Hope you like them and keep up the training!
I think I’m satisfied with my own thinking but my dh is diabetic and I’m just learning to cook for him after 46 yrs of “the other ways”. I don’t see anything in this that might be counter-diabetic except the provolone cheese and he is so strict with his diet that I think a little wouldn’t be too bad. He could only have 2 halves. He keeps his A1C and sticks on the low side all the time. Getting the hang of this but this would definitely be something he would eat…loves vegies.
Judy!! You are an amazing women and making recipes is challenging let along when diets are restricted. I hope this works for him and you! Thank you for writing in and you both enjoy!
This looks amazing!! I am wanting to make this tonight, but have a quick question regarding the amount of chicken. The recipes states 2 chicken breast fillets or you can use rotisserie chicken. I already have shredded chicken on hand in my freezer and would like your thoughts on how much shredded chicken I should use.
Hi, yes you can use the rotisserie chicken! It will turn out great either way. Enjoy!