There’s a restaurant in downtown OKC that holds a special place in my heart: Texadelphia.
I’m pretty sure it’s a regional chain, and several restaurants can be found in Texas. There used to be one in Norman when I first moved down here 7 years ago, too, but it unfortunately shut down.
Texadelphia was one of the first places I tried when I moved to OKC. I went to explore out entertainment district, Bricktown, and stopped in for lunch. I was immediately smitten. The whole jist of the place: Philly cheesesteaks with a Southern flair. They’ve got your regular cheesesteaks, but then they do stuff like a cheeseburger draped in queso (I’ve had it before and it’s just as incredible as it sounds) and cheesesteak sandwiches with jalapenos and avocado.
My favorite thing to get: their chicken Philly. It’s a regular cheesesteak sandwich with peppers, onions and mushrooms, but with chicken instead of beef. They drizzle cheese wiz on top of the sandwich and each bite is like I died and went to heaven. I love that sandwich so darn much.
Working off my craving of that sandwich, I decided to do my own—but in stuffed bell pepper form! I don’t know how to make a good cheese wiz, so I went with the classic philly cheese: Provolone. Provolone melts wonderfully, and is delectable when used on cheesesteaks. Did I miss the cheese wiz? Of course. But Provolone is a good second choice.
I seasoned the chicken simply: garlic powder, paprika, salt and pepper. It’s all about the veggies and cheese, in my opinion. Load these babies up with grilled onions, peppers, and mushrooms. That’s where the real magic comes in.
I used orange peppers for the vessel, and red peppers inside with the cheesesteak mix. You can use whatever pepper you want, but I believe orange & red bell peppers give you the most flavor. They’re slightly sweet; green bell peppers don’t give you much sweetness or flavor.
Enjoy!
Chicken Philly Cheesesteak Stuffed Peppers
Chicken, peppers, onions and mushrooms stuffed in bell peppers and layered with melty provolone cheese.
Ingredients
- 1 lb. chicken breasts, cut into thin strips
- 2 tsp. garlic powder
- 1 tsp. paprika
- salt & pepper
- 2 TBS. olive oil
- 4 orange bell peppers, cut in half and de-seeded
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 12 oz. baby portobello mushrooms, sliced
- 10-12 slices Provolone cheese
Directions
- Preheat oven to 375 degrees. Heat 1 tablespoon oil in a large skillet over medium high heat. Season chicken with garlic powder, paprika, salt and pepper. Add to skillet and saute until no longer pink, about 4-5 minutes. Add remaining tablespoon oil, onion, red bell pepper and mushroom and reduce heat to medium. Cook, stirring frequently, until onion is tender, about 7-8 minutes. Remove from heat and let cool.
- Place orange bell pepper halves, cut side up, in a large baking dish. Chop up provolone and places a few pieces in the bottom of each bell pepper half. Spoon chicken mixture into bell pepper halves. Top with remaining cheese.
- Bake for 15-20 minutes or until cheese is melted. The peppers will remain crisp (I like crisp peppers). If you want a more tender pepper, boil pepper cups for about 3-4 minutes before stuffing them.
Step-By-Step Instructions
Preheat oven to 375 degrees. Heat 1 tablespoon oil in a large skillet over medium high heat. Season chicken with garlic powder, paprika, salt and pepper. Add to skillet and saute until no longer pink, about 4-5 minutes.
Add remaining tablespoon oil, onion, red bell pepper and mushroom and reduce heat to medium. Cook, stirring frequently, until onion is tender, about 7-8 minutes. Remove from heat and let cool.
Place orange bell pepper halves, cut side up, in a large baking dish. Chop up provolone and places a few pieces in the bottom of each bell pepper half.
Spoon chicken mixture into bell pepper halves. Top with remaining cheese.
Bake for 15-20 minutes or until cheese is melted. The peppers will remain crisp (I like crisp peppers).
If you want a more tender pepper, boil pepper cups for about 3-4 minutes before stuffing them.
