Chicken Philly Cheesesteak Stuffed Bell Peppers
These Chicken Philly Cheesesteak Stuffed Peppers are ready in minutes and perfect for those that are trying to watch their carbs. Use perfectly seasoned chicken breasts or thighs to create a dinner the entire family will be requesting again and again.
Equipment
- Skillet
- oven
Ingredients
- 2 Pounds Thinly sliced chicken thighs or breast, or mixture of both
- ½ Yellow Onion diced
- Provel (8 oz) or Provolone (8-16 slices) or Mozzarella
- 8 Bell Peppers assorted colors
- 3 Tablespoons Olive Oil
Seasoning
- 1 teaspoon Black Pepper
- 1 teaspoon Sweet Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 1 teaspoon Basil
- ½ teaspoon Cayenne or Crushed Red Pepper
- ½ teaspoon Garlic Salt
- ½ teaspoon Kosher Salt
Instructions
- Remove the tops from the bell peppers and clean out and discard the seeds, ribs, and stems. Dice up the pepper tops and add to the diced onions.
- Preheat your oven or smoker to 375 degrees.
- Place 1 slice of provolone in the bottom of each pepper.
- Heat the olive oil in a skillet over medium heat and cook peppers and onion for about 2 -3 minutes. Add in the chicken then stir in the seasoning and continue to cook until the meat is just done and breaking apart easily. Remove from the heat.
- Divide the chicken Philly meat evenly between the peppers then top with Provolone, mozzarella or Provel.
- Bake in the oven for 20 minutes, until the cheese on top is melted and slightly bubbly and the peppers are slightly softened.
Nutrition
Calories: 314kcalCarbohydrates: 9gProtein: 33gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 92mgSodium: 634mgPotassium: 743mgFiber: 3gSugar: 6gVitamin A: 4203IUVitamin C: 155mgCalcium: 238mgIron: 1mg
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