Mmm, who doesn't love a good Philly Cheesesteak? But, with all the greasy meat and oozing cheese on a processed white bread roll, a stomach ache is basically inevitable. What if we told you there was a way to satisfy your craving and leave you feeling good? With just a few healthy tweaks, these low-carb stuffed Philly chicken peppers will definitely do the trick! Made with all the right seasonings, and then baked into bell peppers, these are filling and delicious and will keep you on track!
philly steaks photo credit: The Garlic Diaries
  Ingredients:
  • 1 tbsp extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 cup mushrooms
  • 2 cup brown rice, cooked
  • 1 clove garlic, minced
  • 2 chicken breast fillets, sliced across horizontally
  • 1/4 tsp kosher or sea salt
  • 1/4 tsp cayenne pepper
  • 2 bell peppers, cut in half with seeds removed
  Directions:
  • Preheat oven to 350 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms cook until soft. Add the garlic and the chicken and cook unit browned. Stir in the salt and cayenne. Continue cooking until chicken or steak is cooked through. Cut the bell peppers in half and remove the core and seeds. Fill the peppers with the chicken mixture and some brown rice and lay in a baking dish. Add a few tablespoons water to the bottom of the dish and cover tightly with foil. Bake for 35 minutes.
We hope you enjoy! :)