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Back to school means back to routine. Make your routine easier with a quick and easy weeknight meal like these chicken cheesesteak stuffed peppers.
I can’t believe it’s already the middle of August! My son will soon be starting pre-kindergarten. My fiance and I both work full-time jobs, so getting into a new routine will be important.
The two biggest things that make our routine easier are (A) planning our weeknight meals ahead of time, especially meals that can be prepped ahead of time and chilled or frozen, and (B) incorporating high-quality, ready-to-use ingredients.
We’re big on cheesesteaks in Philadelphia, but they’re time- and labor-intensive for a weeknight meal, and not exactly healthy. If you’re not familiar, ribeye beef is shaved and sauteed on a griddle, topped with melted cheese (provolone is my preference). Some people like sauteed peppers and/or onions on their sandwich.
Some restaurants offer a cheesesteak made with chicken instead of beef, which are a delicious, marginally healthier sandwich, but still not quick to make. I’ve taken the basic sandwich and adapted it into an easy weeknight meal that adults and kids alike will enjoy.
With convenient and money-saving freezer stock-up options available at your local Walmart, Tyson® Foods has you and your routine covered for breakfast, lunch and dinner. Tyson® Foods are packed with protein, and I never feel guilty about using them in meals for my family. Don’t forget to look for the pack stickers for more Back to School recipe ideas!
If you prefer a ham steak, another variation on the classic Philly cheesesteak, substitute 12 ounces of Hillshire Farm® Farm Classics Hickory Smoked Ham lunchmeat, located in the packaged deli section of your local Walmart. Tear the lunchmeat into pieces before tossing with the onion, garlic and cheese.
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 pound Tyson® Grilled & Ready® Chicken, cut into bite-sized pieces (or Hillshire Farm® Farm Classics Hickory Smoked Ham lunchmeat, torn into pieces, for a ham steak sandwich)
- 4 red bell peppers, tops and seeds removed
- 4 oz provolone cheese, shredded
- Heat the oil in a skillet over medium heat. Saute the onion until softened, about 2 minutes. Add the garlic and cook another 30 seconds.
- In a small bowl, toss the onion and garlic with the chopped chicken and shredded provolone.
- Line a square baking sheet with tinfoil and spray with nonstick spray. Place the peppers in the baking pan, and spoon the chicken and cheese mixture into the peppers.
- At this point, the baking pan can be covered with tinfoil and refrigerated until ready to bake.
- When ready, preheat the oven to 350 degrees. Remove the tin foil cover. Bake for 20 minutes, until the filling is warmed through and the cheese is bubbly.
Recipe by The Redhead Baker