Chicken Philly Cheesesteak Stuffed Peppers
Stuffed peppers are a classic family recipe. These are filled with the delicious flavors of a chicken philly cheesesteak but without the bread. Super cheesy!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: dinner
Cuisine: American
Keyword: easy, gluten free, recipe for chicken stuffed peppers
Servings: 4
Calories: 413
- 2 Colored Bell peppers
- 1 Tablespoon avocado oil
- 2 6 ounce Chicken Breast, diced
- 1 Cup Diced onion
- ½ Cup Diced green bell pepper
- 1 teaspoon minced garlic
- Kosher salt and pepper to taste
- 8 Slices Provolone cheese
Assembling the stuffed peppers
Increase the heat of the oven to 400F
Place a large spoonful of the chicken mixture into the cavity of each pepper, followed by a slice of cheese. Top the peppers with the remaining chicken mixture, stuffing in as much as you can. Top with another slice of cheese.
Bake in the oven on the center rack for 10 minutes to melt the cheese. Serve.
-
CAN STUFFED PEPPERS BE MADE AHEAD AND FROZEN? - Freezing stuffed peppers really isn't a good idea because the freezing process really breaks down the peppers then they become mushy. If you want to make them ahead, you could follow all of the steps up until baking, and then store them in the refrigerator for a up to 2 days ahead of time. Remove them from the refrigerator and bake them in a 400F oven for 20 minutes or until they are heated through.
-
WHAT IS A GOOD SIDE DISH FOR STUFFED PEPPERS? - A good side dish for this recipe would be a side salad or a sautéed vegetable like green beans or chopped zucchini.
Calories: 413 | Carbohydrates: 10g | Protein: 42g | Fat: 23g | Fiber: 2g