If you love the savory, satisfying flavors of egg rolls but want to skip the carbs and deep-frying, these Egg Roll Stuffed Peppers are the perfect solution! Combining the classic ingredients of an egg roll with the wholesome crunch of bell peppers, this recipe is paleo-friendly, easy to make, and ideal for meal prep. Whether you’re looking for a quick weeknight dinner or a nutritious dish to reheat during busy days, these stuffed peppers will hit the spot.

This recipe takes the bold, umami flavors of egg roll filling—savory ground chicken, fresh ginger, garlic, and soy sauce—and stuffs them into tender, roasted bell peppers. It’s naturally low-carb, gluten-free, and packed with protein and veggies. By ditching the traditional egg roll wrapper, you get all the flavor without the extra calories. Plus, it’s easily customizable: swap the protein, adjust the spice level, or make it vegetarian to suit your dietary needs.

The beauty of this recipe lies in its simplicity. Ground chicken provides a hearty base. A handful of pantry staples like soy sauce, sesame oil, and rice vinegar bring the bold, Asian-inspired flavors, while coleslaw mix simplifies prep by providing perfectly shredded cabbage and carrots. Topped with sesame seeds and fresh green onions, these stuffed peppers are a feast for both the eyes and taste buds.

One of the best parts about Egg Roll Stuffed Peppers is how well they store and reheat. Make a batch on Sunday, and you’ll have a flavorful, balanced meal ready to go all week. The roasted peppers hold their shape and texture, and the filling stays juicy and flavorful. They’re great for packed lunches, quick dinners, or even a satisfying post-workout snack.

This recipe is incredibly versatile. Not a fan of chicken? Swap it for ground turkey, pork, or beef. Prefer plant-based options? Crumbled tofu or your favorite meat substitute works beautifully. If you enjoy a spicy kick, add a bit of extra chili paste or drizzle spicy mayo on top before serving. You can also play with textures—try sprinkling crispy wonton strips or chopped nuts over the stuffed peppers for extra crunch.

For those following a paleo lifestyle, these stuffed peppers are a dream. Using coconut aminos in place of soy sauce and ensuring your chili paste and vinegar are paleo-compliant. The recipe is naturally free of grains, dairy, and processed ingredients, making it a nourishing choice for anyone looking to eat clean.

Tips for Success

• Pre-bake the peppers: Softening the peppers before stuffing ensures they’re tender but still sturdy enough to hold the filling.

• Don’t skip the aromatics: Fresh garlic, ginger, and green onions add depth and authenticity to the flavor.

• Garnish generously: A sprinkle of sesame seeds and sliced green onions enhances both presentation and taste.

These Egg Roll Stuffed Peppers are proof that you can enjoy your favorite takeout flavors without compromising on nutrition or convenience. With minimal prep and a short cooking time, they’re perfect for busy nights or anyone looking to eat healthier without sacrificing flavor. Give this recipe a try and enjoy the delicious fusion of egg rolls and stuffed peppers—no delivery required!

Egg Roll Stuffed Peppers

Serves: 4-6

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Ingredients:

4 large bell peppers
1 pound ground chicken (can sub for turkey or pork, or crumbled tofu for a veggie option!)
2 cups coleslaw mix
3 scallions, thinly sliced and separated (green and white parts)
2 garlic cloves, minced
1-inch piece of ginger, grated
3 tablespoons coconut aminos
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon chili paste
Sesame seeds, for garnish
Avocado oil, for cooking

Directions:

Preheat oven to 375°F. Cut bell peppers in half and deseed them. Lay the peppers cut side up in a baking dish and brush with avocado oil. Bake peppers for 10 minutes to soften slightly.
While the peppers are cooking, make the filling. Heat a large skillet over medium heat, and add a touch of oil. Add the ground chicken and cook until browned, breaking it up for a spatula.
Add ginger, garlic, and white parts of scallions. Cook for 1-2 minutes, until fragrant.
Stir in the coleslaw mix, coconut aminos, sesame oil, rice vinegar, and chili paste. Cook for 3-5 minutes, until the vegetables are tender and the flavors meld together.
Remove the peppers from the oven and evenly spoon the filling into the pepper halves.
Return the peppers to the oven and bake for an additional 15-20 minutes, until the peppers are tender but still hold their shape.
When done cooking, sprinkle with sesame seeds and the green parts of the scallions.
Serve hot! I also enjoy these with some yum-yum sauce (Primal Kitchen brand is great!) and fried wonton strips for extra crunch.

Enjoy!