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 a home run. Plus, the entire recipe comes together in under 40 minutes too.

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. fattier ground beef. These easy swaps help keep this recipe lighter without sacrificing any flavor.

Chicken Philly Cheesesteak Stuffed Peppers – Healthyish Foods

What’s in Chicken Philly Cheesesteak Stuffed Peppers

Ground Chicken – Ground chicken works best in this recipe. If you do not have ground chicken handy, you can simply add two chicken breasts to a food processor and buzz it until it is ground.

Butter / Oil – You will need butter for the homemade cheese sauce, and olive oil for the ground chicken and onions.  

Seasoning – For this recipe, I used salt, black pepper, and pinch of garlic powder. These spices add 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. I also used onion in 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, milk, chicken stock, shredded mozzarella cheese and Velveeta cheese.

Chicken Philly Cheesesteak Stuffed Peppers – Healthyish Foods

How to Make Chicken Philly Cheesesteak Stuffed Peppers

Preheat the oven to 375 degrees.

Grab a baking tray and gently spray it with non-stick 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.

In a large saucepan over medium heat, add the butter and ap flour to form a roux.

Once the roux begins to bubble, 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 stock to help loosen it. Whisk well and set aside.

Next, grab a large non-stick pan. Add olive oil over medium high heat.

Next, add the ground chicken. Using a spatula be sure to break it up into small pieces.

Once it begins to brown, add salt, black pepper, garlic powder, and sliced onion.

Deglaze the pan with a touch 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.

Once the onions begin to soften and brown, add the cheese sauce.

Toss together until everything is well combined.

Next, you will fill the bell peppers with the cheesy chicken and onion mixture.

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 with banana rings and a side of mayonnaise.

Chicken Philly Cheesesteak Stuffed Peppers – Healthyish Foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Serve with a side of banana rings, mayonnaise or hot sauce.

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Chicken Philly Cheesesteak Stuffed Peppers – Healthyish Foods

Chicken Philly Cheesesteak Stuffed Peppers

These chicken Philly cheesesteak stuffed peppers are the perfect weeknight meal. Loaded with juicy chicken, sauteed onions, and melted cheese this stuffed pepper recipe is a home run. Plus, the entire recipe comes together in under 40 minutes too.
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Ingredients

  • 3 bell peppers, sliced in half, remove seeds
  • 1 lb. ground chicken
  • 1 tablespoon olive oil
  • 1 medium white onion , peel and slice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • cup shredded mozzarella, for the top – you can also use provolone cheese

Cheese Sauce

  • 2 tablespoons salted butter
  • 1 tablespoon AP flour, all purpose
  • ½ cup 2% milk
  • ¼ cup chicken stock, extra to deglaze the pan
  • ¼ cup shredded mozzarella
  • 4 ounces Velveeta cheese, cube one of the mini blocks

Equipment

  • 1 baking tray
  • 1 saucepan
  • 1 large non-stick pan

Instructions 

  • Preheat the oven to 375 degrees.
  • Grab a baking tray and gently spray it with non-stick 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.
  • In a large saucepan over medium heat, add the butter and ap flour to form a roux.
  • Once the roux begins to bubble, 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 stock to help loosen it. Whisk well and set aside.
  • Next, grab a large non-stick pan. Add olive oil over medium-high heat.
  • Then, add the ground chicken. Using a spatula be sure to break it up into small pieces.
  • Once it begins to brown, add salt, black pepper, garlic powder, and sliced onion.
  • Deglaze the pan with a touch of chicken stock. Be sure to scrape up any crispy bits from the bottom of the pan.
  • Once the onions begin to soften and brown, add the cheese sauce.
  • Toss together until everything is well combined.
  • Next, you will fill the bell peppers with the cheesy chicken and onion mixture.
  • Top with extra shredded mozzarella or you can use sliced provolone. Half of a slice per pepper will work.
  • Bake for 10-15 minutes or until the cheese is melted and bubbly.
  • Serve with banana rings and a side of mayonnaise.

Nutrition

Serving: 1serving, Calories: 284kcal, Carbohydrates: 11g, Protein: 21g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 684mg, Potassium: 666mg, Fiber: 2g, Sugar: 6g, Vitamin A: 2260IU, Vitamin C: 77mg, Calcium: 205mg, Iron: 1mg