Recipe of the Week 2/21: Chicken Philly Cheesesteak Stuffed Peppers

Chicken Philly Cheesesteak Stuffed Peppers

Yields 4 Servings 


4 bell peppers sliced in half 

1 lb chicken breast boneless, skinless 

1 tbsp extra virgin olive oil 

1/4 cup chicken broth 

2 tbsp thyme 

salt & pepper to taste 

1 1/2 tsp garlic powder 

8 tbsp low moisture mozzarella 



Drizzle the bottom on an Instant Pot with olive oil then place chicken breast in it with broth, salt, pepper, thyme and garlic powder. 


Place the cover on the Instant Pot then set the valve to sealing and set to steam for 30 minutes. See notes for making in slower cooker instead. 


After 30 minutes, carefully set the valve to release. Once all the steam has released, remove the lid. 4. 

Using two forks, shred the chicken. It should shred easily from the steam and liquid in the pot. 5. 

Turn the oven on to broil (or 425 F) then place parchment paper on a large baking sheet. 6. 

Slice the bell peppers in half, remove the seeds and place on the baking sheet. Add about 1/2 cup shredded chicken into the peppers then top with 2 tbsp. shredded mozzarella. 


Bake 10 minutes then remove from the oven and place 2 bell peppers in each meal prep container. 

**If you do not have an Instant Pot, you can also make the chicken in a Crockpot setting it on low for 6-8 hours or high 3-5 hours. In a pinch a rotisserie chicken works too! 

Adapted from: 

Nutritional Facts: Serving: Calories 294, Fat 12 g, Saturated 88 g, Sodium 383 mg, Carbohydrates 10 g, Fiber 3 g, Sugar 5 g, Protein 33 g 

Found by: Brianna Lawless, MS, RDN

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