Stuffed Philly Chicken Peppers

SKINNY MS(5)
Tara Mack: "So easy to make and it's T1D friendly." Read More
9Ingredients
70Minutes
170Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onions (small, diced)
  • 1 clove garlic (minced)
  • 2 chicken breasts (sliced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon balsamic vinegar
  • 2 bell pepper (cut in half with seeds removed)
  • 2 slices provolone cheese (reduced fat)
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    NutritionView More

    170Calories
    Sodium14% DV340mg
    Fat14% DV9g
    Protein33% DV17g
    Carbs2% DV7g
    Fiber8% DV2g
    Calories170Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol45mg15%
    Sodium340mg14%
    Potassium390mg11%
    Protein17g33%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A8%
    Vitamin C80%
    Calcium10%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Mara Hilmy 3 months ago
    Tastes good but the chicken is way over cooked. Don’t cook until done and then throw in the oven for 30+ more mins, just results on super dry chicken. Will cook for less next time.
    Tara Mack 7 months ago
    So easy to make and it's T1D friendly.
    Branch a year ago
    Awesome. A must try.
    Melissa a year ago
    it was delicious. loved the recipe
    Cook123 a year ago
    Tastes so good. Whole family loved it
    Emesha Thompson a year ago
    Amazing! Very filling
    Yonker 2 years ago
    delicious!! I would make it again.
    Would make again but would add more seasonings. chicken was oretty bland.
    john 2 years ago
    it was amazing no modifications made
    Meghan M. 2 years ago
    Was very good!! I would definitely make again
    Trent S. 2 years ago
    I cooked some bacon and fried the chicken tenderloins in that instead of olive oil. Plus I mixed in some cheese when cooking the peppers for the first 35 minutes. They were amazing. Would definitely recommend.
    Rekha D 2 years ago
    It was good - next time I will cut the chicken after it is cooked into smaller pieces and add an extra slice of cheese. Overall pretty darn yummy!
    Brown 2 years ago
    Really good! Easy to prep, tasted GREAT, but needed a little more substance. Next time I make it I will add rice because I think that would just make it a little more filling. I also doubled the amount of cheese and my chicken breasts were large enough to fill three whole peppers, not just two.
    Courtney Subatis 2 years ago
    I baked the peppers before hand so I could drain some of the excess fluid they produce when they cook
    Derick P. 2 years ago
    great recipe and easy to make. I like doing it with leftover chicken as it cleans out the fridge and creates a great meal that the wife absolutely loves!
    Felicia O. 3 years ago
    The prep was painless and the end result, DELICIOUS AND COLORFUL. Made this 4/4/17, my son said it tasted like pizza. Definitely in the weekly rotation for the next few months now. Thanks Yummly!
    Skye I. 3 years ago
    Delicious. I would like to have more in the peppers- it didn't feel like there was enough meat inside so the pepper really was the main part.
    Ashley B. 3 years ago
    We loved this such a great, healthier spin on a Chicken Philly. Definitely a staple in our home now after work.
    Laurie Corbett 4 years ago
    I made this for dinner and it was amazing!!! I doubled the recipe and used all the different colored peppers! It made a beautiful presentation! This is dinner party wow!
    Toni D. 4 years ago
    I really enjoyed this very different stuffed pepper. It even taste good the next day for leftover. I would like to try a red pepper the next time. Will make again!!

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