Creamy Chicken Philly Cheesesteak Stuffed Peppers
Plan to cook the chicken in the crock pot ahead of time (Cook for 6 hours on low). Remove from crock pot and shred with a fork.
Preheat oven to 400.
Take three of the bell peppers and cut in half. Place cut side down and bake for 20 minutes in a large casserole dish. When they are done cooking, turn them cut side up in the casserole dish. Reduce the oven temperature to 350.
Dice the remaining bell pepper and onion. Saute bell pepper and onion in the olive oil in a large saute pan.
Reduce heat to medium and add the minced garlic.
Add the shredded chicken and blend well.
Add the cream cheese and blend well.
Add the onion powder, garlic powder, salt and pepper and blend well.
Add the Worcestershire sauce and blend well.
Stuff the chicken mixture into the cooked peppers. Top each pepper with a slice of provolone cheese and bake for 10 minutes or until the cheese is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 389 | ||
Calories from Fat: 253 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 109.3mg | 34 % | |
Sodium 472.8mg | 16 % | |
Potassium 463.6mg | 12 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.8g | ||
Protein 26g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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