All your chicken philly favorites stuffed into a green pepper and enveloped in creamy provolone for only 224 calories per serving!
My best friend is a bit of a nomad, in the best of ways! She has lived everywhere from Cleveland to Spain and she always seems to be on the move to the next new and exciting place. She is currently living in Philadelphia (and planning another move!) so Andrew and I want to go visit her and experience her life in Philly before she moves on.
As we started planning our trip, Andrew kept sending me links for different cheesesteak hot spots that he wants to hit, which made me start craving a philly in the worst kind of way! So until I arrive in Philly, I will be munching on these lower calorie, chicken philly stuffed peppers! Stuffed with chicken, onions and mushrooms, plus extra thin provolone, these peppers are the perfect low calorie alternative to the real thing!
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CHICKEN PHILLY STUFFED PEPPERS
224 calories per pepper half
I can't think of a single dish that involves cheese, mushrooms, and onions that I don't love. I've always been a fan of a healthified chicken philly and this dish is even skinnier since there is NO bread or wraps involved!
Before we start this recipe, let's learn more about how to choose the right peppers (and store them, if needed!)
how do i choose a good pepper?
- Choose peppers that are firm and glossy and have a deep, vivid color.
- Choose peppers that feel heavy for their size. They should be firm but give slightly when pressed.
- The stems should be fresh and bright green in color.
- Avoid peppers that have any wrinkles, sunken areas, cuts, dark spots or soft spots.
- If you want to eat the pepper raw, choose a female pepper (one with 4 points on the bottom). Although it will have more seeds, the flesh will be sweeter than a male pepper (one with 3 points on the bottom).
HOW DO I STORE peppers UNTIL I’M READY?
- Store in the refrigerator next to a damp cloth to help keep the pepper hydrated for up to 10 days.
- Store any unripe peppers at 65-70 degrees F for 2 weeks until ripe.
Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides! (You can find tips on choosing the garlic, onions and mushrooms used in this recipe, too!)
cool! SO how do i do i make this recipe?
Before you prep your peppers you want to brine your chicken by placing one chicken breast into a tupperware container or bowl then covering with water. Add in a little salt and refrigerate for about 4 hours.
Once the chicken is brined, cut it into about 1 inch chunks. Next, cut 2 green peppers in half and remove the seeds and stems. You can easily spoon out the stem in the center of the pepper. Also, slice 1 small onion into thin strips and dice 2-3 garlic cloves.
Boil a large pot of water over high heat then add in the halved peppers. Boil for 3 minutes then drain upside down on paper towel or cutting board.
Meanwhile, heat a medium-sized saucepan over medium heat and add in 1 tablespoon olive oil. Toss in your sliced onions and cook for about 3 minutes, stirring frequently.
Add in the chicken chunks, 8 oz of sliced mushrooms, 1 tablespoon balsamic vinegar, ¼ teaspoon cayenne pepper, your diced garlic, and salt and pepper to taste. Continue to cook until the chicken is done (should be at 160-165 with an instant read thermometer
In a deep cooking dish, add the 4 pepper halves, with the sliced side facing up. Line inside of each pepper with 1 slice of extra thin provolone cheese. Then top equally with the chicken/veggie mixture. Pour a few tablespoons of water into the bottom of the dish then cover with foil and bake at 375 degrees for 25 minutes. 
After 25 minutes, remove from the oven and top with another slice of extra thin provolone. Switch oven to broil and broil for about 5 minutes, or until cheese is melted and a little browned.
Allow to cool for a few minutes then serve! Enjoy! 🙂
Leftovers can be reheated in the microwave but they get a little liquidy the longer you store them. This isn't an issue, just dump out any excess liquid that accumulates! I like to add one more slice of extra thin provolone to the top right after microwaving to make them extra cheesy! (And this only adds 37 calories since the cheese is extra thin!) 
Craving more stuffed peppers? Check out these Chicken Stuffed Peppers (non-philly version :P) and these Southwestern Stuffed Mini Peppers!
PrintRecipe Card
Chicken Philly Stuffed Peppers
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 4 pepper halves 1x
- Category: Main course
- Method: Sautéed, Baked, Broiled
- Cuisine: American
- Diet: Low Calorie
Description
All your chicken philly favorites stuffed into a green pepper and enveloped in creamy provolone for only 224 calories per serving!
Ingredients
- 1 boneless, skinless, chicken breast
- 2 green peppers
- 1 small onion, sliced into thin strips
- 2-3 garlic cloves, diced
- 1 Tbsp olive oil
- 8 oz mushrooms
- 1 Tbsp of balsamic vinegar
- ¼ tsp cayenne pepper
- Salt and pepper to taste
- 8 slices extra thin provolone cheese (I used Hillendale)
Instructions
- Brine your chicken by placing one chicken breast into a tupperware container or bowl then covering with water. Add in a little salt and refrigerate for about 4 hours.
- Once the chicken is brined, cut it into about 1 inch chunks.
- Cut 2 green peppers in half and remove the seeds and stems. (You can easily spoon out the stem in the center of the pepper.)
- Slice 1 small onion into thin strips and dice 2-3 garlic cloves.
- Boil a large pot of water over high heat then add in the halved peppers. Boil for 3 minutes then drain upside down on paper towel or cutting board.
- Meanwhile, heat a medium-sized saucepan over medium heat and add in 1 tablespoon olive oil. Toss in your sliced onions and cook for about 3 minutes, stirring frequently.
- Add in the chicken chunks, 8 oz of mushrooms, 1 tablespoon balsamic vinegar, ¼ teaspoon cayenne pepper, your diced garlic, and salt and pepper to taste. Continue to cook until the chicken is done (160-165 degrees).
- In a deep cooking dish, add the 4 pepper halves with the sliced side facing up. Line inside of each pepper half with 1 slice of extra thin provolone cheese. Then top equally with the chicken/veggie mixture. Pour a few tablespoons of water into the bottom of the dish then cover with foil and bake at 375 degrees for 25 minutes.
- After 25 minutes, remove from the oven and top each half with another slice of extra thin provolone. Switch oven to broil and broil for about 5 minutes, or until cheese is melted and a little browned.
- Allow to cool for a few minutes then serve! Enjoy! 🙂
Notes
Leftovers can be reheated in the microwave but they get a little liquidy the longer you store them. This isn't an issue, just dump out any excess liquid that accumulates!
I like to add one more slice of extra thin provolone to the top right after microwaving to make them extra cheesy! (And this only adds 37 calories since the cheese is extra thin!)
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
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