Chicken Philly Stuffed Peppers


  • 4 Colored Peppers
  • 1 Small Yellow Onion
  • 1 lb of Chicken Breast
  • Chicken Broth or Water (for chicken)
  • 2 T. Italian Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 4-6 slices Provolone Cheese
  • 1 Cup Mozzarella Cheese


  1. Cook Chicken in the Instant Pot. I do 15 minutes on manual with slow release. I cover chicken in IP while cooking with broth, you can use water but liquid is needed to keep chicken from drying out.
  2. Shred Chicken.
  3. Add Italian Seasoning, Salt + Pepper to Chicken and set aside.
  4. Cut open peppers and clean out seeds.
  5. Place peppers on baking sheet inside face up.
  6. Cut and dice onion and cook til soft.
  7. Combine cooked onion, shredded mozzarella cheese, and chicken into one bowl.
  8. Stuff mixture into the peppers on baking sheet equally.
  9. Add provolone to tops of peppers to cover.
  10. Cook at 350 degrees for 10-15 mins until cooked and melted.



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