Chicken Philly Stuffed Peppers
All the flavors of a classic chicken Philly sandwich: juicy chicken, caramelized onions, and gooey melted cheese stuffed into tender roasted bell peppers. This easy, high-protein recipe is perfect for meal prep or a lighter, low carb dinner.
Servings: 6
Calories: 259kcal
Ingredients
- 1 tablespoon Extra virgin olive oil
- ½ Yellow onion diced
- 1 Garlic clove minced
- 1 ½ lb Boneless skinless chicken breast boneless, skinless, sliced
- ¼ teaspoon Salt
- ½ teaspoon Paprika
- 1 tablespoon Italian seasoning
- 3 Bell peppers with seeds removed, cut in half
- ¾ cup Provolone cheese
- 3 oz Reduced fat cream cheese
Instructions
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft. Add the diced chicken and cook until browned. Stir in the salt, paprika, and Italian seasoning. Continue cooking until chicken is cooked through.
- While the chicken is cooking, cut the bell peppers in half and remove the core and seeds. Place in a large baking dish face up.
- Once the chicken mixture is done cooking, add the cream cheese to mixture, stirring until melted and combined.
- Spoon the chicken mixture into the bell peppers evenly. Top with shredded provolone.
- Add a few tablespoons water to the bottom of the dish and cover with foil. Bake for 35 minutes.
Notes
Nutrition disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Shortcut option: Save time by using shredded rotisserie chicken instead of cooking your own. It makes this recipe even quicker and perfect for busy weeknights.
Make it ahead: These stuffed peppers are great for meal prep. Store leftovers in an airtight container in the fridge for up to 3–4 days and reheat in the microwave or oven until warmed through.
Customize your carbs: For a higher carb option, serve the filling over rice or pasta, or use it to make a chicken Philly-style sandwich on a hoagie roll.
Cheese options: Provolone is the most classic choice, but mozzarella, white American, or Monterey Jack all melt well and work great in this recipe.
Prevent soggy peppers: Avoid overbaking and don’t add excess liquid to the filling. For firmer peppers, you can pre-bake them for 5–10 minutes before stuffing.
Nutrition
Serving: 1pepper | Calories: 259kcal | Carbohydrates: 7g | Protein: 30g | Fat: 12g | Cholesterol: 92mg | Sodium: 403mg | Fiber: 2g | Sugar: 4g
