Gridiron Grub: Chicken Cheesesteak Mini Peppers
I came in to work last week to an email from my girlfriend with the subject “let’s have a party!” that included a proposed menu for Sunday football. Yeah…she’s pretty damn awesome. Unfortunately, I’m watching my girlish figure (for real this time), so all the greasy, beefy, cheesy snacks that I like are not realistic options. But thanks to her culinary creativity, we enjoyed some new recipes that will be served again at a football party near you.
So what the hell could be both healthy (well, at least not fried) and football-watching-worthy at the same time? How about chicken cheesesteak stuffed mini-peppers? Believe it or not, you don’t need a soggy bun to hold this snack.
Chicken Cheesesteak Stuffed Mini Peppers
- Mini Peppers
- Provolone Cheese (cubed)
- Chopped Chicken
Preheat oven to 400.
First, wash and clean your peppers. Make sure the inner core is taken out and the peppers are hollow. Put a little bit of butter or oil in the pan and heat it up. Then, saute the onion until caramelized.
Take the onions out of the pan and put in the chopped chicken until it is cooked through. Then, add in the onions and provolone cheese! Combine until cheese is melted.
Next, stuff the mini peppers with the cheesy chicken. Put them in an oiled pan and cover. Cook for 20-25 minutes.
Of course, you can make these actually stuffed with cheesesteak rather than chicken, and can decide on whatever cheeses you want!
And then for dessert: chocolate covered fruit (bananas, strawberries, and blueberries. Of course, decorated in your favorite team’s colors (green and yellow).