Stuffed Philly Chicken Peppers

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Why is it that the most flavorful, comforting dishes also happen to be the worst for you? When I started my weight-loss journey, I thought I had to say goodbye to pizza, sandwiches, and pasta dishes forever. I imagined a life full of sad chicken breasts plopped on top of a bed of vegetables. Then, I discovered that you can make a healthier version of all your favorite dishes by making a few creative ingredient swaps. This low-carb Stuffed Philly Chicken Peppers Recipe is the perfect example!

It’s a guilt-free, healthy alternative to a Philly cheesesteak. Instead of using fatty beef, we use lean chicken breasts instead. Cooked up with onions and the perfect blend of seasonings, you definitely won’t miss the beef! Then, we tossed out the bread and opted for bell pepper halves, which add the perfect amount of flavor and crunch to this low-carb treat. It’s a filling and delicious way to keep you on track with your diet or weight loss plan without any of the guilt!

What Kind Of Chicken Should You Use?

To make this Stuffed Philly Chicken Peppers Recipe, we used two 4-ounce chicken breast tenderloins to create the filling. You could certainly use whole chicken breasts if that’s what you have on-hand, but the tenderloins turn out perfectly juicy and tender. We slice them horizontally – the same way you would slice a steak – so they mimic the size and texture of authentic Philly cheesesteak beef.

If you have leftover chicken from a previous meal, you could certainly use that instead of cooking the chicken from-scratch. We’d recommend avoiding strongly-seasoned chicken, since we’re adding a ton of seasonings to this dish to make it taste authentic. But, leftovers from something like this One-Pan Honey Roasted Chicken or an Instant Pot Chicken Pot Roast would be just fine.

If you need this dish to be quicker and easier, you could pick up a rotisserie chicken from the grocery store. Just be aware that they usually add extra ingredients before cooking up the chickens, so make sure to check the ingredient label. It’s always best to buy an organic, sustainably raised chicken. And, avoid anything that has sodium phosphate, dextrose, or carrageenan on the label.

Make It Your Own

Feel free to make a few simple ingredient swaps to make this recipe your own! Try substituting turkey for the chicken, or opt to use sweeter red or yellow bell peppers in lieu of green peppers. Play around with the cheesy topping, swapping in Pepperjack to add some spice, cheddar for extra-savory peppers, or stick with the classic provolone for the most tried-and-true Philly cheesesteak flavor.

If calories aren’t a concern and you want to make these peppers more filling, you can also serve them with a side of brown rice or quinoa. Those mushroom-packed Philly cheesesteak lovers can also add some sautéed mushrooms to the filling. No matter how you choose to enjoy it, these Stuffed Philly Chicken Peppers Recipe will be a hit with the whole family!

Stuffed Philly Chicken Peppers

These peppers are our low-carb twist on the beloved sandwich. They're full of delicious ingredients and juicy flavors that you won't be able to pass up.
Course: Dinner
Cuisine: American
Keyword: Keto, Low-Carb
Servings: 4
Calories: 259kcal


  • 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 reduced-fat provolone cheese


  • 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.


Serving: 1bell pepper half | Calories: 259kcal | Carbohydrates: 7g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 327mg | Fiber: 2g | Sugar: 4g
SmartPoints (Freestyle): 8

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48 Comments on "Stuffed Philly Chicken Peppers"

  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.

  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!

    • SkinnyMs  October 29, 2014

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

    • Dora  February 4, 2016

      Jessica great recipe thanks!

    • 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. 🙂

  3. Phil  March 15, 2015

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

    • SkinnyMs  March 15, 2015

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

  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?

    • 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.

  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!

  6. Bruce  March 15, 2016

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

    • SkinnyMs.  March 15, 2016

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

  7. Patti  April 18, 2016

    How many ounces on the chicken breasts?

    • SkinnyMs.  April 19, 2016

      Our data is calculated for 4 ounce chicken breasts.

  8. Patti  April 18, 2016

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

  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

    • SkinnyMs.  April 27, 2016

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

  10. wendy  April 26, 2016

    gottta try this!

  11. Jamie Lee  August 1, 2016

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

  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!

    • Gale Compton  August 5, 2016

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

  13. Melissa Storms  August 20, 2016

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

    • Gale Compton  August 20, 2016

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

  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!

    • 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.

  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?

    • Gale Compton  January 12, 2017

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

  16. Bev Walsh  February 11, 2017

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

  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.

  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!

  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.

  20. Rashaunda  March 31, 2017

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

  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.

    • Robin  June 5, 2017

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

    • Gale Compton  June 6, 2017

      Robin, Keep sending the tips, love them! 🙂

  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!

    • Emilia Horn  June 20, 2017

      That’s awesome, Derick!

  23. Laria  August 23, 2017

    Which cheese can i use instead of provolone? 🙂

  24. Julie  September 25, 2017

    or Pepperjack?…

  25. Stacia  September 25, 2017

    Very tasty! I added some sliced mushrooms to the onions (how we eat our Philly Cheesesteak sandwiches) and used some leftover rotisserie chicken that needed to be used (about 0.8 lbs) and a light provolone cheese. Perhaps that is why we found these to be not filling at all, even with a side salad. Next time I will increase the amount of chicken used (and up the balsamic vinegar, garlic and red pepper flakes accordingly). This combo would be fantastic as a sandwich filling. We will definitely have again!

  26. Susan  July 21, 2018

    Wow! This sounds so delicious! After reading some of the reviews I think adding cooked rice, barley or quinoa would make it more filling. Also adding 1 teaspoon of Italian Seasoning or salt free all purpose seasoning for a little more flavoring might be good! Thank you for a new, easy and delicious dinner idea!

  27. Becky Fitzsimmons  July 24, 2018

    I just put this recipe in WW recipe builder. Comes out as written at 2 smart points per serving! I made them for dinner last night and they were awesome! I did follow the recipe as written. Going to add the mushrooms as suggested next time.


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