This recipe of best keto chicken Philly cheese steak stuffed peppers is perfect for your classic family dinner. 4 halved peppers stuffed with provolone cheese, juicy chicken and savory spices make this dish a new yummy cheesy favorite of your family. Yum yum!

How to Make Chicken Philly Cheese Steak Stuffed Peppers

Let’s get started!

Cut the peppers in half and clean out the seeds and the ribs.

Place them in a skillet with some water; cover them with a lid or foil.

To soften the peppers, bake them in a 350F oven for 15 minutes.

Filling:

While the peppers are softening in the skillet, prepare the filling!  

The ingredients for filling are: diced chicken breast, diced onion, diced green bell pepper, garlic, salt and pepper.  (Quantities are mentioned in the recipe card below with more precise procedure)

Cook the chicken in a pot over medium high heat with some oil until the chicken is well-done.

Now we have to start assembling!

Super Cheesy Assembling:

Start with a layer of the meat mixture in the hollow space of each pepper.

Then place a slice of cheese. (Make sure to divide the cheese evenly onto the chicken)

Now put another layer of chicken and finally finish the top with another slice of cheese.

Now bake them uncovered for 10 minutes in a 400F oven.  Just to melt the cheese.

So cheesy!

Can Stuffed Peppers be made ahead and frozen?

I don’t recommend freezing these stuffed peppers as the peppers will break down on freezing and will become mushy. If you want to make them ahead, you can follow the whole recipe until baking and then refrigerate them for up to 2 days, then take out from the refrigerator and bake them for 20 minutes at 400F.

Serving Suggestion

You can serve these stuffed peppers with a side salad or a sautéed vegetable such as chopped zucchini or green beans.

Best Keto Chicken Philly Cheese Steak Stuffed Peppers

This recipe of Best Keto Chicken Philly Cheese Steak Stuffed Peppers is perfect for your classic family dinner. 4 halved peppers stuffed with provolone cheese, juicy chicken and savory spices make this dish a new yummy cheesy favorite of your family. Yum yum!

Course: Dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 413kcal

Author: Hit Recipes

INGREDIENTS

  • 2 Colored Bell peppers
  • 1 Tablespoon avocado oil
  • 2 6 ounce (diced) Chicken Breast
  • 1 Cup Diced onion
  • 1/2 Cup Diced green bell pepper
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 8 Slices Provolone cheese

INSTRUCTIONS

  1. Preheat the oven to 350F
  1. Slice 2 colored bell peppers in half lengthwise and remove ribs and seeds.
  2. Place them in an oven safe skillet or casserole dish with 1/4 cup water.
  3. Cover with a lid or foil then bake in the oven for 15 minutes to soften.
  4. Take them out of the oven for assembling.
  5. While the peppers are steaming, make filling.

Take a large pot, heat the oil over medium-high heat. Now add the diced chicken, bell pepper, onion, and garlic. Spice up with salt and pepper. Now carry on cooking until the chicken is cooked well (about 8 minutes). Taste for seasoning and add more salt to taste. Now turn off the heat and set aside.

Assembling the stuffed peppers

  1. Increase the heat of the oven to 400F.
  1. Place a large spoonful of the chicken mixture into the hollow space of each pepper, followed by a slice of cheese. Top the peppers with the remaining chicken mixture, stuff as much as you can. Top with another slice of cheese.
  2. Bake in the oven on the center rack for 10 minutes to melt the cheese.
  3. Serve hot!

USEFUL TIPS

  • FREEZING TECHNIQUES – I don’t recommend freezing these stuffed peppers as the peppers will break down on freezing and will become mushy. If you want to make them ahead, you can follow the whole recipe until baking and then refrigerate them for up to 2 days, then take out from the refrigerator and bake them for 20 minutes at 400F.
  • SERVING SUGGESTION – You can serve these stuffed peppers with a side salad or a sautéed vegetable such as chopped zucchini or green beans.

NUTRITION

Calories: 413kcal | Carbohydrates: 10g | Protein: 42g | Fat: 23g | Fiber: 2g