Chicken Philly Cheesesteak Stuffed Peppers
These Chicken Philly Cheesesteak Stuffed Peppers are the perfect weeknight meal. Loaded with juicy chicken, sautéed onions, and melted cheese this stuffed pepper recipe is always a good idea. Plus, the entire recipe comes together in under 45 minutes.
What’s great about this recipe, is that you can curb your cheesesteak craving while keeping things on the lighter side. This recipe omits the hoagie roll, cutting down on carbs. It also calls for lean chicken meat vs. ground beef. These easy swaps help keep this recipe lighter without sacrificing any flavor.
If you love this recipe try my Creamy Chicken Southwest Stuffed Peppers.
Why You’ll Love This Recipe
Easy to make. This recipe is easy to make and loaded with flavor.
Perfect for meal prep. Enjoy these stuffed peppers throughout the week.
Light yet satisfying. This recipe is a lightened up version of a traditional cheesesteak sandwich. However, you do not sacrifice any flavor!
Recipe Ingredients
- Ground Chicken – Ground chicken works best in this recipe. If you do not have ground chicken handy ground turkey will work too.
- Fats – You will need butter for the homemade cheese sauce, and olive oil to saute the ground chicken and onions.
- Seasoning – For this recipe, I used kosher salt, cracked black pepper, and pinch of garlic powder. These spices add subtle flavor but feel free to get creative.
- Vegetables – You will need three large bell peppers. I used green, red and orange, but you can use whatever you have on hand. Be sure to slice them in half and remove the seeds. You’ll need onion for this recipe too.
- Cheese Sauce – This homemade cheese sauce is what takes this recipe to the next level. It’s creamy smooth and easy to make. You will need salted butter, AP flour, 2% milk, chicken stock or broth, shredded mozzarella cheese and Velveeta cheese. Season with a pinch of kosher salt and few turns of cracked black pepper.
Variations
Spice it up. Serve with sliced jalapeno or banana pepper rings.
Make it heartier. Enjoy these chicken stuffed peppers with my Lebanese Rice or One Pan Potatoes.
Add more toppings. Shredded lettuce, sliced tomato or mayonnaise would all be fun and flavorful additions.
How to Make Chicken Philly Cheesesteak Stuffed Peppers
Preheat the oven to 375 degrees. Grab a baking tray and gently spray it with nonstick cooking spray.
Slice the bell peppers in half and remove the seeds. Place the bell peppers on the tray and cook them for 5-10 minutes. This will allow them to slightly soften. Remove the peppers from the oven and set them aside.
Make the Cheese Sauce
In a large saucepan over medium heat, add the butter. Once melted add the AP flour. Mix to form a roux Once the roux begins to bubble and is light brown, slowly add the milk. Whisk well. Next, add the chicken stock and stir well.
Then, reduce the heat to medium and add the shredded mozzarella and cubed Velveeta cheese. Let the cheese melt and whisk frequently to prevent burning. If the sauce gets too tight, reduce the heat further and add a touch more chicken broth to help thin it out. Whisk well and set aside.
Saute the Chicken and Onions
Next, grab a large nonstick pan. Add olive oil over medium high heat. Once hot, add the ground chicken. Using a spatula be sure to break it up into small pieces. Season with kosher salt, cracked black pepper, and garlic powder. Once the chicken is browned add the sliced onion.
Deglaze the pan with a splash of chicken stock. Be sure to scrape up any crispy bits from the bottom of the pan. You will want to make sure the chicken is fully cooked through. It should reach 165 degrees Fahrenheit to ensure doneness.
Combine
Once the onions soften, add the cheese sauce. Toss together until everything is well combined. Next, fill the bell peppers with the cheesy chicken and onion mixture.
Bake
Top with extra shredded mozzarella or you can use sliced provolone cheese. Half of a slice per pepper will work. Bake for 10-15 minutes or until the cheese is melted and bubbly. Serve hot and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through.
Frequently Asked Questions
This helps soften the peppers in advance. Making them easier to eat.
Yes! This is a great recipe to make ahead of time. You can assemble and bake the peppers once you are ready to serve.
Other Chicken Recipes to Consider Trying
Chicken Philly Cheesesteak Stuffed Peppers
Equipment
- 1 baking tray
- 1 saucepan
- 1 large nonstick pan
Ingredients
- 3 medium bell peppers, sliced in half, remove seeds
- 1 lb. ground chicken
- 1-2 tablespoons olive oil
- 1 medium yellow onion , peel and slice into half moons
- kosher salt, to season
- black pepper, to season
- ¼ teaspoon garlic powder
- ⅓ cup shredded mozzarella, for the top – you can also use provolone cheese
Cheese Sauce
- 2 tablespoons butter
- 1 tablespoon AP flour, all purpose
- ½ cup 2% milk
- ¼ cup chicken stock, plus extra to deglaze the pan
- ¼ cup shredded mozzarella
- 4 ounces Velveeta cheese, cube one of the mini blocks
Instructions
- Preheat the oven to 375 degrees. Grab a baking tray and gently spray it with nonstick cooking spray.Slice the bell peppers in half and remove the seeds. Place the bell peppers on the tray and cook them for 5-10 minutes. This will allow them to slightly soften. Remove the peppers from the oven and set them aside.
Make Cheese Sauce
- In a large saucepan over medium heat, add the butter. Once melted add the AP flour. Mix to form a roux Once the roux begins to bubble and is light brown, slowly add the milk. Whisk well. Next, add the chicken stock and stir well.Then, reduce the heat to medium and add the shredded mozzarella and cubed Velveeta cheese. Let the cheese melt and whisk frequently to prevent burning. If the sauce gets too tight, reduce the heat further and add a touch more chicken broth to help thin it out. Whisk well and set aside.
Saute Chicken and Onions
- Next, grab a large nonstick pan. Add olive oil over medium high heat. Once hot, add the ground chicken. Using a spatula be sure to break it up into small pieces. Season with kosher salt, cracked black pepper, and garlic powder. Once the chicken is browned add the sliced onion.Deglaze the pan with a splash of chicken stock. Be sure to scrape up any crispy bits from the bottom of the pan. You will want to make sure the chicken is fully cooked through. It should reach 165 degrees Fahrenheit to ensure doneness.
Combine
- Once the onions soften, add the cheese sauce. Toss together until everything is well combined. Next, fill the bell peppers with the cheesy chicken and onion mixture.
Bake
- Top with extra shredded mozzarella or you can use sliced provolone cheese. Half of a slice per pepper will work. Bake for 10-15 minutes or until the cheese is melted and bubbly. Serve hot and enjoy.
4 Comments on “Chicken Philly Cheesesteak Stuffed Peppers”
Super easy recipe! The flavor was great. We used a different type of cheese in the cheese sauce and it still worked well! ❤️ Would definitely make this again!
These are perfection! The cheese sauce is amazing and was super easy to make. This is truly a crowd pleaser and I can’t wait to make it again!
This was amazing!!! Very easy to make, super flavorful and a crowd pleaser all around! I prepped ahead of time and baked in the oven before serving and it turned out great. I couldn’t recommend more *chef kiss* delicious!!
I wish I could give this ten stars! I followed the recipe exactly and these came out even better than a cheesesteak! I made them for my elderly parents so they would have a healthy meal option and they can’t get enough of them! Plus, they reheat perfectly!