These Enchilada-Egg Stuffed Peppers are easy, something, and delicious! Because they contain only chicken, eggs, and vegetables, they are low-carb, Whole30, and Paleo. They’re an easy weeknight dinner or make-ahead meal that you can throw together with simple ingredients.
Unlike normal enchiladas, these Enchilada-Egg Stuffed Peppers don’t have any cheese or corn tortillas. They’re completely grain- and dairy-free, but they have tons of enchilada flavor! I used green chile salsa in this recipe instead of enchilada sauce. I also cracked an egg on top to add extra protein and flavor. (Plus, the egg looks cool. These Enchilada-Egg Stuffed Peppers would be a fun Halloween recipe, since they kind of look like eyeballs!)
Mexican food is one of my favorite cuisines ever! Some of my favorite Mexican blog recipes are these Vegan Carrot Chorizo Tacos, these Plantain Breakfast Bowls, this Guacamole Tuna Salad, these Taco Bowls, and these Portobello Mushroom Fajitas. I just shot a delicious Mexican-inspired potato salad over the weekend, so get excited for that!
Anyway, can you tell I like Mexican food? I love spicy food too! How about you guys?
Whether you like spicy food or not, you’ll like these Enchilada-Egg Stuffed Peppers. You can always use a mild salsa! Plus, you’ll love the convenience of these little peppers. Although you may need a knife to eat them, they are incredibly portable and compact! Oh yeah, and they’re healthy, too! (Huh, didn’t expect that.) This dish contains only four ingredients: chicken, salsa, an egg, and a bell pepper. This way, you can enjoy enchilada flavor while still being healthy.
I hope you all love this recipe as much as I do! You can make it in a big batch to prep lunches for a whole week! (You can also eat it for breakfast, if you’re so inclined.) If you make this recipe, let me know. It makes my day! 🙂