Stuffed Philly Chicken Peppers Recipe

Stuffed Philly Chicken Peppers Recipe

Looking for a healthy alternative to a Philly cheesesteak? This low-carb stuffed Philly chicken peppers recipe will definitely fit the bill. Made with all the right seasonings, and then baked into bell peppers, these are filling and delicious and will keep your diet on track without making you feel guilty. For a different take, try substituting turkey for the chicken or even using sweeter red or yellow bell peppers. Either way, these don’t disappoint!

Stuffed Philly Chicken Peppers Recipe

Stuffed Philly Chicken Peppers Recipe

Yields: 4 servings | Serving Size: 1 stuffed bell pepper half | Calories: 259 | Total Fat:  15 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 65 mg | Sodium: 327 mg | Carbohydrates: 7 g | Dietary Fiber:  2 g | Sugars: 4 g | Protein: 23 g | SmartPoints: 8 |

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 2 chicken breast fillets, sliced across horizontally
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Balsamic vinegar (gluten-free recommended)
  • 2 bell peppers, cut in half with seeds removed
  • 2 slices provolone cheese, reduced fat

Directions

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.

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.

http://skinnyms.com/stuffed-philly-chicken-peppers-recipe/

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41 Comments on "Stuffed Philly Chicken Peppers Recipe"

  1. Jac  October 8, 2014

    These were SO good!! I added a cup of cooked quinoa to make them more filling with a little extra balsamic and cayenne pepper.

    Reply
  2. Jessica  October 29, 2014

    I make a similar dish with spaghetti squash – cook the squash; toss the "spaghetti" with a little provolone and put it back in the shell, making a "boat"; add the cooked filling (i use chicken, peppers, onions and mushrooms), top with a little more cheese and bake at 350 for about 20 minutes ~ delicious and very filling!

    Reply
    • SkinnyMs  October 29, 2014

      Jessica, That sounds absolutely delicious! Thanks for sharing:).

      Reply
    • Dora  February 4, 2016

      Jessica great recipe thanks!

      Reply
    • Gale Compton  February 4, 2016

      Jessica, Sounds like a good recipe! If you have a nice photo and would like to be a Guest Contributor, let us know. 🙂

      Reply
  3. Phil  March 15, 2015

    Could you add just how the chicken is to be sliced?

    Reply
    • SkinnyMs  March 15, 2015

      Phil, Slice the chicken across horizontally (not lengthwise) as you would a steak.

      Reply
  4. Debra  June 25, 2015

    Can you use a precooked rotisserie chicken and add the pre cooked chicken after the onions and garlic are cooked?

    Reply
    • SkinnyMs  June 26, 2015

      Yes, you can use precooked chicken, although we would recommend cooking your own. Store-bought versions are often coated in extra ingredients before roasting.

      Reply
  5. Jill  February 4, 2016

    This looks great! What is the total weight of the chicken for the recipe? Chicken breasts seem to vary so much in size, I want to make sure I’m using the correct amount. Thanks!

    Reply
  6. Bruce  March 15, 2016

    So yummy! Added mushrooms and cheated with rotisserie chicken breasts:). Definitely a keeper.

    Reply
    • SkinnyMs.  March 15, 2016

      We’re so happy you liked the recipe, Bruce!

      Reply
  7. Patti  April 18, 2016

    How many ounces on the chicken breasts?

    Reply
    • SkinnyMs.  April 19, 2016

      Our data is calculated for 4 ounce chicken breasts.

      Reply
  8. Patti  April 18, 2016

    These are simple and super delicious. Lots of protein & super easy. Great Recipe thanks!

    Reply
  9. Patt  April 26, 2016

    Ok I am re-reading this and just want to clarify because I am on Macros diet. Is it 4oz of chicken per 1/2 pepper? I would have sent a side email instead of clogging up your comment board with this but couldn’t find an email address 🙂 Sorry

    Reply
    • SkinnyMs.  April 27, 2016

      It should come to 2-3 ounces of chicken, not including the yellow onion, seasonings, and cheese, per pepper half.

      Reply
  10. wendy  April 26, 2016

    gottta try this!

    Reply
  11. Jamie Lee  August 1, 2016

    Made these tonight for dinner and they were a hit! Thanks for the great recipe 🙂

    Reply
  12. Kath  August 3, 2016

    Was looking for something different for dinner and found this recipe. Only changes I made was used Marsala in place of the balsamic vinegar because I didn’t have any, and used pepper jack cheese in place of the provolone (didn’t have provolone). They were delicious, and my husband thought so, too!

    Reply
    • Gale Compton  August 5, 2016

      Kath, Great! It’s always nice to hear the whole family enjoy. 🙂

      Reply
  13. Melissa Storms  August 20, 2016

    This looks really delicious, I know my husband would love it and wouldn’t miss any bread.

    Reply
    • Gale Compton  August 20, 2016

      Melissa, Thank you. Please let us know how you and your husband like the recipe. 🙂

      Reply
  14. Dani  November 22, 2016

    If you cook the chicken on the stove and then in the oven does it dry out? Or do you not cook it fully on the stove? Sorry I’m really new to cooking! Love your site especially the videos!

    Reply
    • Gale Compton  November 23, 2016

      Dani, Thank you and so happy you enjoy the videos…lots more to come! 🙂
      Yes, cook the chicken prior to adding to the peppers.

      Reply
  15. Stephanie  January 11, 2017

    I’m going to make these for the fresh time tomorrow! Is there any difference if I shred the chicken instead?

    Reply
    • Gale Compton  January 12, 2017

      Stephanie, That should be fine and using the same directions. 🙂

      Reply
  16. Bev Walsh  February 11, 2017

    Delicious, simple, fast and healthy. Making it again tonight.

    Reply
  17. Mary Jo  March 20, 2017

    This was a fantastic idea and meal. Will be making different variations of this this summer with our fresh peppers.

    Reply
  18. Carolyn  March 29, 2017

    This recipe sounds excellent, just what I’ve been looking for. Thanks it’s nice, healthy and easy for tonight’s supper!

    Reply
  19. Erin  March 29, 2017

    My family loved them. Thanks for sharing. I’m a prediabetic and was looking for different things to try and to feel satisfied. This definitely fills you up.

    Reply
  20. Rashaunda  March 31, 2017

    I made these tonight and I loved it …..a sprinkle of extra cheese and it made my tummy smile

    Reply
  21. Robin  June 5, 2017

    I drizzled on about a tablespoon of raspberry walnut vinagrette, a tablespoon of olive garden Italian dressing, dashed on some complete sazon, and Everglades. I did all that at the part right after browning. My kids are picky but loved it. Gave it lots of flavor. I put brown rice on side too.

    Reply
    • Robin  June 5, 2017

      I put the seasoning on before browning 2nd side*. The juices leftover I put on brown rice.

      Reply
    • Gale Compton  June 6, 2017

      Robin, Keep sending the tips, love them! 🙂

      Reply
  22. Derick  June 20, 2017

    I actually used this recipe with leftover chicken breasts and my wife absolutely loved it! It is easy and delicious!

    Reply
    • Emilia Horn  June 20, 2017

      That’s awesome, Derick!

      Reply

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