Stuffed Philly Chicken Peppers

4.78 from 9 votes

Philly cheesesteak flavor without the fat and calories!

low carb stuffed philly chicken peppers

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!

4.78 from 9 votes

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.
Yield 4 people
Serving Size 1 bell pepper half
Course Dinner
Cuisine American
Author SkinnyMs.


  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion small, diced
  • 1 garlic clove minced
  • 2 boneless and skinless chicken breasts 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 provolone cheese slices 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.

Nutrition Information

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
Keywords Budget-Friendly, Gluten-Free, Keto, Low-Carb

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. 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. 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!

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

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

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

  4. 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!

  5. 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

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

  6. 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!

  7. 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!

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

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

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

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

  11. 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.

  12. 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.

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

  14. 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!

  15. 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!

  16. 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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