Chicken Philly Stuffed Peppers

I've been really loving cooking with fresh vegetables, and after spotting  this recipe for stuffed philly cheesesteak green peppers, I knew I had to try it.  I chose to use chicken rather than steak and skipped the fresh mushrooms this time around.

I started out by slicing up some chicken into thin strips.  I wasn't sure what kind of seasoning to use with a philly, so I chose to use a blend and tossed in some lemon juice because they had worked out so well with the Chicken Gyros I made recently.

I browned the chicken in a skillet with some olive oil until it was completely cooked, then added some fresh cup onion.

I let the onion cook until it was slightly tender. I figured it would finish cooking in the oven.

Once the chicken was finished, I cut the green peppers in half, removed the seeds, and prepared a baking pan. Although the last time I made stuffed peppers I boiled the peppers first, this time I chose to bake them raw so that they could cook in the oven.

I placed provolone cheese inside each pepper.  I had purchased a whole pack of cheese so that I could put a full slice in the bottom, however it's presence inside my fridge was too tempting to keep my husband from using some of it with sandwiches.  Using less cheese let me cut a few calories anyway.

After the cheese, I added the chicken and onion to each pepper.  Then I placed the remaining provolone cheese over the top of 2 of the peppers.

After baking for 30 minutes, below is the finished product.  They smelled fantastic while they were baking!

They were delicious!  The chicken seasoning was good but not overwhelming and the cheese in the bottom was perfect.  The peppers were cooked perfectly, so it's good to know I can skip boiling them in the future.  Next time I will add some more onion and will have more provolone ready.  The mushrooms would likely be a great addition as well, and I won't be able to resist throwing in some crushed red pepper next time.

Chicken Philly Stuffed Peppers Recipe


2 green peppers
1/2 cup cut onion (about 1/4 of an onion)
Provolone cheese slices
2 chicken breasts
2-3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 teaspoon rosemary
1 teaspoon ground thyme


Heat oven to 375 degrees F. Cut chicken into strips, then place on a large plate. Add lemon juice, garlic powder, salt, pepper, oregano, rosemary, and thyme, then toss chicken in the mixture to ensure all sides are coated. Place chicken in large skillet with olive oil and heat until chicken is fully cooked. Add onions and cook until they are slightly tender. Remove from heat. Slice peppers in half and remove seeds and stem. Put 1/2 of a slice of provolone cheese inside each pepper then add chicken. Place pepper in a baking pan then add another 1/2 slice of cheese over the top. Bake for 25-30 minutes.

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