Craving a mouthwatering meal that's both incredibly delicious and diet-friendly? Get ready to revolutionize your dinner routine with these Chicken Philly Cheesesteak Stuffed Peppers that will make your taste buds dance and your diet goals cheer! This low-carb, high-flavor sensation transforms the classic Philly cheesesteak into a guilt-free masterpiece that's so satisfying, you won't believe it's keto-friendly. Imagine perfectly seasoned chicken, caramelized onions, and melted provolone cheese nestled in vibrant bell pepper boats - it's a culinary magic trick that proves healthy eating never has to be boring!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bell peppers, halved
- 1 lb chicken breast, sliced
- 1 cup provolone cheese, shredded
- 1 onion, sliced
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the bell peppers by washing them thoroughly, then carefully slice each pepper in half lengthwise. Remove the seeds and membranes, creating boat-like pepper halves.
- Season the sliced chicken breast with garlic powder, salt, and pepper. Ensure the chicken is evenly coated with the seasoning.
- Heat a large skillet over medium-high heat. Add a small amount of olive oil or butter to prevent sticking.
- Sauté the sliced onions until they become translucent and slightly caramelized, about 4-5 minutes. Remove onions from the skillet and set aside.
- In the same skillet, cook the seasoned chicken slices until they are fully cooked and slightly golden, approximately 6-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
- Arrange the pepper halves on the prepared baking sheet, cut side up. This will serve as the base for the stuffed peppers.
- Divide the cooked chicken and caramelized onions evenly among the pepper halves.
- Sprinkle shredded provolone cheese generously over each stuffed pepper half, covering the chicken and onions completely.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and slightly bubbly, and the pepper edges are slightly charred.
- Remove from the oven and let the stuffed peppers rest for 2-3 minutes to allow the cheese to set and cool slightly.
- Serve hot, optionally garnishing with fresh chopped parsley or green onions for added flavor and presentation.
Tips
- Choose bell peppers that are firm and symmetrical to ensure even cooking and easy stuffing.
- Pat the chicken dry before seasoning to help achieve a perfect golden sear.
- For extra flavor, try using a blend of cheeses like provolone and sharp cheddar.
- Don't overcrowd the skillet when cooking chicken to ensure proper browning.
- Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F.
- For a crispy top, switch your oven to broil for the last 1-2 minutes of cooking.
- Let the peppers rest briefly after cooking to allow the cheese to set and flavors to meld.
- Meal prep tip: These stuffed peppers can be assembled ahead of time and refrigerated until ready to bake!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 110mg
