Mexican Chipotle Chicken Egg-Stuffed Peppers (Low-Carb)

Ingredients

• 4 bell peppers (red or green)
• 1 lb chicken breast (cooked and shredded)
• 1 tbsp chipotle in adobo (chopped)(optional)
• 1 tbsp adobo sauce (from can)(optional)
• 4 eggs
• 3 tbsp cream cheese (or plain Greek yogurt)(optional)
• 1/2 cup cheddar cheese (shredded)(optional)
• 2 cloves garlic (minced)(optional)
• 1 tbsp lime juice(optional)
• 1 tsp cooking oil

Instructions

1. 1

   Preheat oven to 400°F (205°C). Cut tops off peppers and remove seeds. Lightly oil the peppers and place cut-side up on a baking tray.

2. 2

   In a bowl, mix shredded chicken with chipotle (and a little adobo sauce), garlic, and lime juice. Taste and adjust heat.

3. 3

   In another bowl, whisk eggs with cream cheese (optional) until smooth.

4. 4

   Divide chicken mixture among peppers. Pour whisked egg mixture over each pepper filling.

5. 5

   Sprinkle cheddar on top (optional).

6. 6

   Bake 22–28 minutes until peppers are tender and eggs are set.

7. 7

   Rest 5 minutes before serving.