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.
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
- ⅓ 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