Chicken Philly Cheesesteak Stuffed Bell Peppers

Last Updated on June 20, 2024 by Carne Diem

Protein:

Origin: North American

Method: Skillet and Oven

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The wife and I really love Philly Cheesesteak sandwiches and make them frequently. As a result, we are always looking for ways to mix things up a bit. This Philly Cheesesteak Stuffed Bell Pepper recipe is another recipe that came about during a low carb phase.  These chicken Philly cheesesteak stuffed peppers are a twist on the classic Philly Cheesesteak.  For this easy weeknight meal, we swap the hoagie rolls for bell peppers and replace the sliced steak with flavorful and juicy chicken.

Preparing the Philly Cheesesteak Stuffed Bell Peppers

To make the Chicken Philly Cheesesteak stuffed bell peppers you will need to make a simple seasoning mix, cook the chicken Philly meat, and then stuff and cook the bell peppers.  This recipe makes enough filling for 8 stuffed peppers.

Ingredients for the Chicken Cheesesteak Stuffed Peppers

This simple stuffed bell pepper recipe only requires a few ingredients, all of which are common.

Bell Peppers:  We typically use a mixture of green bell pepper, red bell pepper, and yellow bell peppers, but you can use any color or variety that you want.  If you can find them, we also love the multi color bell pepper.  You may see these marketed as Aloha peppers or Enjoya peppers.

Chicken:  You will need about 2 pounds of boneless chicken for the chicken stuffed peppers.  You can use white meat or dark meat.  We typically do a mix of chicken breast and boneless chicken thighs.

Cheese: We recommend provolone for the Philly stuffed peppers.  We have also used Provel or low moisture mozzarella.  Of course, if you want to add a little Cheez Whiz to the Philly stuffed peppers, no one is stopping you.

Onion:  We typically use yellow onion, but you can substitute yellow onion or red onion if you want.  You will want to dice the onion for the recipe.

Seasoning Mix:  To make the homemade seasoning mix for the Chicken Philly meat you will need black pepper, sweet paprika, onion powder, garlic powder, thyme, oregano, basil, cayenne or crushed red pepper flakes, garlic salt, and Kosher salt. The seasoning will provide enough to season 2 pounds of meat. 

Prep the Peppers and Seasoning

Preheat your oven to 375 degrees. Cut the tops off of your peppers and discard the stems, seeds, and ribs.

Dice up the remaining pepper flesh from the pepper tops and add it to the bowl with the diced onion.

From here you can leave the peppers whole like you would traditional stuffed peppers, or you can halve them lengthwise to make Philly Cheesesteak boats.

Place 1 slice of Provolone in the bottom of each pepper or each of the pepper halves. Set the peppers aside while you cook the meat.

Combine all of the Chicken Philly Seasoning ingredients in a small bowl and mix to combine.

Cook the Chicken Philly meat

Heat 3 tablespoons of olive oil in a large skillet, over medium heat to medium-high heat. Add in onion, and diced peppers and cook for about 2-3 minutes.

Next, add in the chicken, then stir in the seasoning mix.

Cook the chicken with the peppers and sautéed onions until done and you can easily break the chicken apart into smaller pieces, typically about 4-5 minutes. Remove the meat from the heat.

Evenly divide the chicken Philly meat between the peppers. 2 pounds of meat should be just about right for 8 bell peppers.

Next, top the meat with another slice of provolone cheese, extra shredded mozzarella, or Provel.  Have extra Provel? Make up some Halloween Skullzones or St. Louis Style Pizza.

Finishing the Cheesesteak Stuffed Bell Peppers

Place the chicken Philly Cheesesteak stuffed peppers into a baking dish or casserole dish. Spray the bottom of the dish with a little non-stick cooking spray to prevent the peppers from sticking. Finally, bake the chicken stuffed bell peppers in the preheated oven for about 20 minutes.  Cook until the cheese on top is melted and slightly bubbly and the peppers are slightly softened. If you wish the cheese to be slightly browned, you can broil for a minute or two until golden brown, watching closely to make sure the cheese does not burn.

Making Smoked Stuffed Bell Peppers

This Philly cheesesteak stuffed pepper recipe also works well on a smoker if you want to add a little extra smoky flavor to the dish. Follow the direction as above but swap the oven for a grill or smoker and cook over indirect heat.

Looking for a slightly more classic cheesesteak recipe?  Be sure to try our smoked Philly Cheesesteak recipe or try on of our other great sandwich recipes:

• Choripán: Argentinian Grilled Chorizo Sandwich
• Baltimore Pit Beef : Maryland Style Roast Beef Sandwich
• Grilled Picanha Sandwich
• Tempura Pork Tenderloin Sandwich
• Grilled Muffaletta: New Orleans Deli Sandwich
• Vietnamese Grilled Pork Banh Mi Sandwich

Congrats, you're done. You still have time to pour yourself a drink, so why not make it a Campari Old Fashioned or a Blood Orange Bellini.

Leftover chicken Philly stuffed bell peppers should be stored in the refrigerator in an airtight container.  They are best reheated in a 350-degree oven and eaten within 3 days.

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