Chicken Philly stuffed peppers — the classic sandwich turned low carb
This classic Philly cheesesteak sandwich gets a gluten-free and low-carb makeover. Ditch the bread, and grab the peppers.
I’ve always loved the flavor of a really good authentic Philly cheesesteak. But since trying to nix gluten from my diet, I found that eliminating my love for this sandwich was going to be impossible. It turned out, though, that it wasn’t something I was going to have to do.
There's no need for the bread when you use peppers as the vessel for your cheesesteak. And to keep things even healthier, I stuffed them with ground chicken breast cooked with sweet onions, mushrooms and garlic (you've already got the peppers!). Add some seasonings and plenty of smoked provolone cheese on top, and bake them up golden brown for a twist on the classic where you won't even miss the bread.
Gluten-free chicken Philly stuffed peppers recipe
Serves 4 – 6
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
- 1 tablespoon olive oil
- 1 pound ground chicken breast
- 1 cup mushrooms, thinly sliced
- 1 small sweet onion, minced
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 8 slices provolone cheese
- 4 bell peppers, halved
- Fresh chopped parsley, for garnish
- Heat the oven to 375 degrees F, and spray a large baking dish with nonstick cooking spray.
- To a skillet over medium heat, add the olive oil, chicken, mushrooms, onions and garlic, and cook for 4 – 5 minutes or until the chicken is no longer pink.
- Stir in the heavy cream and Parmesan cheese until the mixture is thick and creamy, and cook for an additional 10 minutes.
- Fill each pepper half with the chicken mixture, and top with a slice of provolone cheese.
- Bake the peppers for 15 – 20 minutes or until the cheese is golden brown and the peppers are tender.
- Garnish with fresh chopped parsley, and serve warm.