Philly born and bred, I have to REPRESENT! This is nothing close to the authentic Philly Cheesesteak, but personally, I think it’s even better. With some tweaks. I actually can’t eat green peppers at all. They’ll repeat on me for 24 hours. (FUN FACT: Did you know that green peppers are simply under-ripe versions of their colorful cousins?? It’s true! And that’s why they’re harder to digest! You’re welcome!). Here’s what you will need to make this dish:
Ingredients:
– 1 tablespoon extra-virgin olive oil
– 1 small yellow onion, diced
– 1 clove garlic, minced
– 2 chicken breast fillets, sliced across horizontally
– 1/4 teaspoon kosher or sea salt
– 1/4 teaspoon cayenne pepper
– 1 tablespoon Balsamic vinegar (gluten-free recommended)
– 2 bell peppers, cut in half with seeds removed
– 2 slices provolone cheese, reduced fat
For directions follow the link below…Thanks Skinny Miss!
Stuffed Philly Chicken Peppers Recipe
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