Chicken Philly Cheesesteak Stuffed Peppers

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I am attending a wedding this Thursday, and the dress that I rented for the event is very fitted. I was nervous about that fact, so I decided to give up gluten for two weeks, and all I can say is, thank goodness I am not gluten intolerant. It is so hard to not eat any gluten in your meals! One of our go to dinners is Philly cheesesteaks, which is best on a big piece of french bread.

So, since I was craving this while on this two week stretch, I decided why not do Philly cheesesteaks, but stuffed in a bell pepper?! None too surprised, they turned out great. I think this will be a new go-to meal.  
A super easy recipe, with only a handful of ingredients.

Serving Size: 2 people. 

What you need:
2 Bell Peppers
1/2 Yellow Onion, Diced
Tbsp Minced Garlic
1 Large Chicken Breast, Diced
3 Slices Pepper Jack Cheese
Cumin
Celery Powder
Turmeric (added more for color than flavor)
1/4 cup Green Chili (for spice)
Olive Oil

What to do:
Start by boiling the bell peppers in a large pot of water for about 20-30 minutes, or until the skin is soft and they are pale. This allows them to be easier to eat when done. Preheat oven to 420. 

While those are boiling, start to prepare the filling.Slice the onion and add to a pan with a little olive oil. Cook until they are starting to become translucent. Add minced garlic. Push the onion and garlic mixture to the side of the pan, and add the chicken. Cook until there is no more pink and mix all the ingredients together.
Add all the seasonings and green chili. Let cook for about 5 minutes until juice is absorbed.
By this time your bell peppers should be done. Pull them out and let them dry for about 5-10 minutes. Then start adding the mixture and cheese in layers. I did cheese, mix, cheese, mix, cheese, mix. Pack those peppers! 
Once you are satisfied that there is no more room to fit any more mixture, place them in the oven for 15 minutes, or until the top is nice and crispy. 
And that is it! They spilled open with cheesy goodness, and they were so packed, I had enough left over for lunch the next day.

Let me know what you think!

Cheers

One Comment Add yours

  1. undiagourmet says:

    What a great idea boiling the peppers firs!
    Steaming might work also.

    Liked by 1 person

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