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!
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 |
- 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
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.
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