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Breakfast Stuffed Poblano Peppers
Breakfast Stuffed Poblano Peppers
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spice up breakfast with a cheesy scrambled egg-filled poblano pepper for a flavorful Mexican twist.
Ingredients:
  • 1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed
  • 1 teaspoon olive oil
  • 2 large eggs
  • 1.5 teaspoons milk
  • 1 small tomato, diced
  • 1 baby bella mushroom, chopped
  • 1 green onion, finely chopped
  • 1.5 teaspoons chopped fresh cilantro
  • 1 teaspoon butter, or as needed
  • 0.25 cup shredded Cheddar-Monterey Jack cheese blend
Instructions:
  • Preheat your oven or toaster oven to a toasty 450 degrees F (230 degrees C) and lightly grease a baking sheet.
  • Drizzle a touch of olive oil over the poblano pepper and arrange it on the baking sheet, cut-side up like a butterfly.
  • Roast in the preheated oven until the pepper is tender and the skin begins to brown, about 20 to 30 minutes. Then, set it aside.
  • Combine eggs and milk in a spacious bowl, gently mix in tomato, mushroom, green onion, cilantro, salt, and black pepper.
  • Heat butter in a skillet over medium heat until melted; gently stir in egg mixture and cook until eggs are set, about 5 minutes. Fill poblano pepper with egg mixture and sprinkle with Cheddar-Monterey Jack cheese on top.
  • Bake until the cheese is gooey and bubbling, for about 3 to 5 minutes.

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