Chicken Philly Cheesesteak Stuffed Peppers

Chicken Philly Cheesesteak Stuffed Peppers

These chicken Philly cheesesteak stuffed peppers are the perfect low-carb alternative to your favorite sandwich. If you love chicken cheesesteaks this is the perfect recipe for you, a great meal prep and weeknight meal.

Stuffed peppers are always a great meal prep because you can stuff them with whatever you want, if you love tacos, stuff them with taco meat, if you love chicken parm, stuff them with chicken parm, if you love chicken cheesesteaks, stuff them with chicken cheesesteaks!!

chicken philly cheesesteak stuff peppers

How do you make these cheesesteaks extra cheesy?

Want to know a fun fact? These stuffed peppers are filled with provolone cheese, and topped with even more! In this recipe, I use Sargento Ultra Thin provolone cheese, you layer one half of the slice on the bottom of the pepper, spoon in the filling, then top with the other half of cheese. Place it in the oven until it is all gooey and bubbly and there you have a delicious, cheesy Philly chicken cheesesteak stuffed pepper.

Instructions:
  1. Bring a large pot to a boil and preheat oven to 400 degrees F
  2. Slice the peppers into halves (lengthwise from the stem down) remove the stem and seeds and place 3-4 halves in the boiling for 4 minutes at a time. Repeat for all peppers 
  3. In a large skillet, add 1 tsp olive oil, and lean ground chicken, breaking it up into small pieces. Once cooked, remove and set aside
  4. In the chicken pan, add 1 tsp olive oil, garlic, onions, mushrooms, and pepper. Saute until onion is translucent
  5. Add the chicken back into the pan, stir in Worcestershire sauce and cook on low for 1-2 more minutes
  6. Place the peppers into a sprayed, large baking dish, skin side down
  7. Line the bottom of the pepper with one half of provolone cheese, spoon, and divide the chicken mixture into each pepper, top with the other half of the provolone
  8. Bake for 10 minutes until cheese is melted and enjoy

Chicken Philly Cheesesteak Stuffed Peppers

Ingredients:
  • Green and Red Bell Peppers: Yes you need both! The stuffed pepper is stuffed with more pepper, no classic cheesesteaks do not have bell peppers in them!
  • Finely Diced Onion and baby Bella Mushrooms: My veggie chopper came in clutch when finely chopping these items for the chicken filling! I am not a huge fan of mushrooms but they really add great flavor, so as long as they are small I have no problem eating them!
  • 1 Lb ground chicken: Are you team cheesesteak or chicken cheesesteak? I prefer chicken over beef so I opted for ground chicken, if you turn your nose up at chicken cheesesteak then feel free to opt for ground beef or even flank steak
  • Minced garlic and Olive oil: I used to never cook with olive oil out of fear of additional calories but it makes a difference, especially in combination with garlic, yum!
  • Sargento Ultra Thin Provolone cheese: This cheese is so great because it is extra thin but still has all of the flavors, double win for those of us who love cheese but want something a little lighter in calories!
  • Worcestershire Sauce: How do you say that anyway? I am not even sure but the flavor is so dang good!
Other perfect weeknight recipes you will love:
Chicken Philly Cheesesteak Stuffed Peppers
Frequently asked Questions

Are there peppers on a Philly cheesesteak?

Yes, all good cheesesteaks have peppers and onions, and of course lots of cheese. I do not live too far from Philly so, yes, I have had a cheesesteak right from Philly, but dare I say it needed more cheese!

How many carbs are in a chicken cheesesteak stuffed pepper?

These chicken Philly cheesesteak stuffed peppers are the perfect low-carb recipe with only 9.9 grams of carbs per serving! 

Why do you boil green peppers before stuffing them?

Boiling the peppers before softens them so they are more enjoyable when stuffed. In addition, boiling them takes away some of the bitterness you get from a green bell pepper.

Should you precook peppers before stuffing them?

As I said above, it makes a difference and it speeds up the process versus just baking the peppers, it makes them soft, and more enjoyable. I do not know about you but I don’t want a crunchy stuffed pepper!

Can you make the chicken Philly cheesesteak stuffed peppers ahead of time?

Yes, you can and you should! I made these for myself for the whole week, they make the perfect meal prep and weeknight meal for you and your family.

What is the nutrition information for the chicken Philly cheesesteak stuffed peppers?

For one serving or one stuffed pepper half, it is 190 calories, 11.5 fat, 9.9 carbs, and 18.1 protein. You can search HNFit Chicken Philly Cheesesteak Stuffed Peppers in My Fitness Pal for easy logging.

Yield: 6

Chicken Philly Cheesesteak Stuffed Peppers

Chicken Philly Cheesesteak Stuffed Peppers

These chicken Philly cheesesteak stuffed peppers are the perfect low-carb alternative to your favorite sandwich. If you love chicken cheesesteaks this is the perfect recipe for you, a great meal prep and weeknight meal.

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients

  • 3 bell peppers
  • 2 tsp extra virgin olive oil, divided
  • 1 container baby Bella mushrooms, finely diced
  • 1 red bell pepper, finely diced
  • 1 small onion, finely diced
  • 1 tbsp minced garlic
  • 1 lb lean ground chicken
  • 1 tbsp Worcestershire sauce
  • 6 slices Sargento Ultra-thin provolone cheese, halved

Instructions

  1. Bring a large pot to a boil and preheat oven to 400 degrees F
  2. Slice the peppers into halves (lengthwise from the stem down) remove the stem and seeds and place 3-4 halves in the boiling for 4 minutes at a time. Repeat for all peppers 
  3. In a large skillet, add 1 tsp olive oil, and lean ground chicken, breaking it up into small pieces. Once cooked, remove and set aside
  4. In the chicken pan, add 1 tsp olive oil, garlic, onions, mushrooms, and pepper. Saute until onion is translucent
  5. Add the chicken back into the pan, stir in Worcestershire sauce and cook on low for 1-2 more minutes
  6. Place the peppers into a sprayed, large baking dish, skin side down
  7. Line the bottom of the pepper with one half of provolone cheese, spoon, and divide the chicken mixture into each pepper, top with the other half of the provolone
  8. Bake for 10 minutes until cheese is melted and enjoy

Nutrition Information

Yield

6

Serving Size

1 stuffed pepper half

Amount Per Serving Calories 190Total Fat 11.5gSaturated Fat 1.9gCholesterol 8.3mgSodium 175.8mgCarbohydrates 9.9gFiber 1.7gSugar 5.2gProtein 18.1g

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