Finding meals the whole family will enjoy can be a challenge. When I run out of ideas, I look to family favorites and combine the flavors. Recently, I made a two roasted chickens, so I would have extra for the upcoming week. I decided to combine stuffed peppers with the ingredients of a Philly Sandwich, and use what I have on hand. Leftover chicken can be dry and can lack flavor. I solved that problem by tossing it with Challenge Butter, onions and mushrooms. Once the mixture was stuffed inside of a pepper, I had the perfect weeknight meal, “Philly–Style!”

Chef’s Tips

  • Choose peppers that are firm and glossy and have a deep, vivid color. For this recipe, any color pepper will work great! If your family likes things spicy, try using an Anaheim or poblano pepper for variety.
  • Choose peppers that feel heavy for their size. They should be firm but give slightly when pressed. The stems should be fresh and bright in color.
  • Avoid peppers that have any wrinkles, sunken areas, cuts, dark spots or soft spots.
  • Fun Fact-If you want to eat the pepper raw, choose a female pepper. A female pepper will have 4 points on the bottom. They have more seeds, but the flesh will be sweeter than a male pepper, which has 3 points on the bottom.

Ingredients

  • 3 large bell peppers, cut in half lengthwise and seeds removed
  • 6 Tablespoons of Challenge Butter, divided
  • 3 cups of leftover precooked chicken, diced or shredded
  • 1 large onion, cut into thin slices
  • 8 ounces of mushrooms, sliced
  • 2 cloves of garlic
  • 2 Tablespoons of balsamic vinegar
  • Salt and pepper to taste
  • 12 slices of provolone cheese
  • 1 teaspoon of dried Italian seasoning, or 2 tablespoons of fresh diced parsley (optional)

Directions

  • 1

    Preheat oven to 400 degrees.

  • 2

    Place peppers on a baking sheet. Melt 2 tablespoons of butter in a microwave safe bowl. Place in microwave for 30 seconds or until melted. Brush peppers with melted butter. Roast peppers in oven for 20 minutes.

  • 3

    In a medium skillet over medium high heat, add the remaining butter, onions and mushrooms. Cook until softened, about 4-5 minutes. Stir in chicken.

  • 4

    Remove peppers from oven. Place one slice of cheese in the bottom of each. Fill with the chicken filling and top with a second slice of cheese.

  • 5

    Place pan back into oven continue baking for 10 minutes, and the cheese is browned and bubbly. Let cool, garnish with Italian seasoning or diced parsley if desired.