Breakfast Stuffed Poblano Peppers Recipe

Name: Breakfast Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed; 1 teaspoon olive oil; 2 eggs; 1 1/2 teaspoons milk; 1 small tomato, diced; 1 baby bella mushroom, chopped; 1 green onion, finely chopped; 1 1/2 teaspoons chopped fresh cilantro; salt and ground black pepper to taste; 1 teaspoon butter, or as needed; 1/4 cup shredded Cheddar-Monterey Jack cheese blend

Servings: persons

1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed
1 teaspoon olive oil
2 eggs
1 1/2 teaspoons milk
1 small tomato, diced
1 baby bella mushroom, chopped
1 green onion, finely chopped
1 1/2 teaspoons chopped fresh cilantro
salt and ground black pepper to taste
1 teaspoon butter, or as needed
1/4 cup shredded Cheddar-Monterey Jack cheese blend

1
Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2
Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
3
Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
4
Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5
Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
6
Bake in the oven until cheese is melted, 3 to 5 minutes.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed, 1 teaspoon olive oil, 2 eggs, 1 1/2 teaspoons milk, and more.

Yes, Breakfast Stuffed Poblano Peppers falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Stuffed Poblano Peppers

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