Chicken Philly Cheesesteak Stuffed Pepper

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Chicken Philly Stuffed Peppers

Let’s continue to try to healthify (my new word of the day) recipes for a BETTER YOU.   One way to cut carbs, fat and calories is to load up on the veggies, and choose chicken over red meat.

Skipping the bread and cooking your chicken Philly cheesesteak in a pepper bowl makes this pretty dish even healthier.  This is also a fantastic dish to pre-make and freeze for a quick and healthy dinner during the week.


Use your favorite color of bell pepper to make it visually appealing, remember you eat with your eyes first.  Dice up the onion and ONE of the peppers.  The other 4 peppers you will cut the tops off and core out creating the “bowls”.


Put the pepper “bowls” in a pot covered with water to boil for 5 minutes.  If you are not going to eat the pepper bowls then shame on you (just kidding…) you can skip this step


Time to get your hands dirty.  Mix everything else other than the cheese slices in a bowl with your hands until combined.  My kids actually love doing this part – just catch them to wash their hands first – LOL!


Stuff the peppers and bake for 40 minutes… then top with the sliced cheese and melt it all over… yummy

Remember you can make these ahead and FREEZE them.  Simply make according to directions- instead of cooking in oven place them in a freezer bag and pop them in your freezer. Remove when ready, and cook an additional 10-15 minutes.


  1. Its very conveinent to have around theses.

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