Low-Carb Philly Chicken Stuffed Peppers
Description
Combine the wonderful flavors of a Philly sandwich with healthy stuffed peppers. It's low-carb, stuffed with chicken, onion, a little garlic, bell peppers and topped with a little slice of reduced fat Provolone cheese. Serve with a healthy side salad and
Ingredients
1 T. olive oil
1 small onion, diced
1 clove garlic, minced
2 chicken breast filets, sliced across horizontally, or rotisserie chicken, breast only
1/4 t. salt
1/4 t. cayenne pepper
1 T. balsamic vinegar
2 bell peppers, cut in half with seeds removed
water
2 slices reduced fat Provolone cheese
Directions
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Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat; add onion; cook until soft; add garlic and chicken; cook unit browned. Stir in salt, cayenne and vinegar. Continue cooking until chicken is cooked through. If using rotisserie chicken, just cook until warm.
Cut bell peppers in half; remove/discard core and seeds. Fill peppers with chicken mixture; place in a casserole dish with a few tablespoons of water on the bottom of the dish; cover tightly with aluminum foil. Bake for 35 minutes.
Remove foil; top each pepper half with a half slice of Provolone cheese. Bake in the oven uncovered until cheese is browned and bubbly, 5-10 more minutes.
4 servings.