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Craving a hearty, satisfying meal but strapped for time and ingredients? Look no further than these Chicken Philly Stuffed Peppers! My fridge was overflowing with green peppers, and I knew I had to whip up something delicious before they went bad. Inspiration struck, and I remembered my love for classic Philly cheesesteaks. Combining those savory flavors with the convenience of stuffed peppers seemed like the perfect solution.

These beauties are surprisingly simple to make, requiring just a handful of pantry staples and minimal prep work. Best of all? They’re packed with protein thanks to the chicken and low in carbs thanks to the veggie-based stuffing holders. Plus, each pepper clocks in at a mere 2 Weight Watchers points, making them a guilt-free indulgence that fits perfectly into your healthy lifestyle.

So, ditch the takeout menus and get ready for a flavor explosion! This recipe is about to become your new go-to for a quick, satisfying, and oh-so-delicious meal. Trust me, you won’t be disappointed!

Three reasons why you need to make this recipe!

These chicken Philly stuffed peppers are so easy to make.

You’ll be surprised at how much flavor you get in this dish! With just a few ingredients, you can have a healthy, easy weeknight dinner ready in no time.

Protein is the star of this dish!

Chicken Philly Stuffed Peppers are high in protein, and low in fat and carbs! High protien is perfect when you’re in a diet phase because it helps keep you satisfied for much longer.

It makes great leftovers.

As these stuffed peppers sit overnight, the flavors meld together. So make sure you’re saving some for tomorrow’s lunch!

Ingredients you need to make Chicken Philly Stuffed Peppers:

4 large bell peppers, tops cut off and hollowed out
1 spicy pepper of choice
1 red onion
1 teaspoon oil
12 oz (about 3 cups) cooked shredded chicken
¼ cup light ranch dressing or zero point ranch dressing
4 tablespoons shredded asiago cheese

How to make Chicken Philly Stuffed Peppers (step by step):

Preheat the oven to 375F.
Place the hollowed peppers in a baking dish and bake them for 10 minutes. This step is optional if you want softer peppers. I like my stuffed peppers soft and this will help.
Meanwhile, heat the oil in a frying pan on the stove over medium heat. Cut the onion and pepper into strips and saute for 5-10 minutes.
In a bowl, mix the shredded chicken, sauteed veggies, and ranch dressing.
Stuff the peppers with the mixture and bake in the oven for 30 minutes. Remove the peppers and turn the oven to broil. Top each pepper with 1 tablespoon of cheese and return them to the oven for 5 minutes.
Serve immediately and enjoy!

Makes 4 stuffed peppers. Nutrition info for 1 stuffed pepper: Calories 202, Fat 8 g, Saturated fat 1.74 g, Carbs 13 g, Fiber 2.97 g, Sugars 6.67 g, Sodium 670 mg, Protein 20 g.

WW Points For Chicken Philly Stuffed Peppers

Large bell peppers 0 points
Pepper of choice 0 points
Red onion 0 points
Olive oil 1 point
Cooked shredded chicken 0 points
Light ranch dressing 5 points
Shredded asiago cheese 3 points

2 points per stuffed bell pepper based on the WW app recipe creator. 1 point each if you use zero point ranch dressing instead of light ranch dressing.

If you’re using an older version of WW, check out these points below.

Personal Points- 2-5 depending on your 0PP foods

SP Freestyle- blue & purple-2 using WW recipe builder

Smart points- green- 5 using ww recipe builder

Points plus- 5 using PP calculator

Different ways to change up this recipe:

Feel free to add mushrooms to the mixture! It adds a great texture and helps bulk up the filling.
I’ve also made this by adding cauliflower rice to help bulk it up, in place of the traditional rice used in stuffed peppers.

Tips and Tricks for Making Chicken Philly Stuffed Peppers:

These peppers will keep in the fridge for up to five days. They don’t freeze well though as the bell peppers have a lot of water content.

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