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 own’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!
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 |
Ingredients
- 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
Instructions
- 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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