Stuffed Philly Chicken Peppers
Tender seasoned chicken and sautéed onions stuffed into roasted bell pepper halves and finished with melted provolone.
Servings: 4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion small, diced
- 1 clove garlic minced
- 2 boneless skinless chicken breasts sliced 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, seeds and cores removed
- 2 slices provolone cheese reduced-fat (use 1/2 slice per pepper half)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat, then add the diced onion and cook until softened, about 4–5 minutes.
- Add the minced garlic and the sliced chicken breasts to the skillet and cook, stirring occasionally, until the chicken is browned and cooked through, about 6–8 minutes (depending on thickness).
- Stir in the salt, cayenne pepper, and balsamic vinegar, cook for 1–2 more minutes to combine, then remove from heat.
- Place the halved bell peppers cut-side up in a baking dish and spoon the chicken mixture into each pepper half, dividing it evenly.
- Pour a few tablespoons of water into the bottom of the baking dish, cover tightly with foil, and bake for 35 minutes.
- Remove the foil, top each pepper half with a half slice of provolone, return to the oven uncovered, and bake until the cheese is melted and bubbly, 5–10 minutes.
Equipment
- Large Skillet
- Cutting Board
- Chef’s knife
- Baking Dish
- Aluminum Foil
- Measuring Spoons
Notes
- Slice the chicken thinly so it cooks quickly and fits well in the peppers.
- Use reduced-fat or regular provolone based on preference.
- Add a splash more balsamic if you like a tangier filling.
- Make sure pepper halves are similar size for even baking.