Name: Breakfast Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Poblano pepper - stemmed, pepper slit down 1 side, and seeds removed - 1; Olive oil - 1 teaspoon; Eggs - 2 large; Milk - 1 ½ teaspoons; Tomato, diced - 1 small; Baby bella mushroom, chopped - 1; Green onion, finely chopped - 1; Chopped fresh cilantro - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons; Butter, or as needed - 1 teaspoon; Shredded Cheddar-Monterey Jack cheese blend - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast Stuffed Poblano Peppers

1. Poblano pepper - stemmed, pepper slit down 1 side, and seeds removed - 1

2. Olive oil - 1 teaspoon

3. Eggs - 2 large

4. Milk - 1 ½ teaspoons

5. Tomato, diced - 1 small

6. Baby bella mushroom, chopped - 1

7. Green onion, finely chopped - 1

8. Chopped fresh cilantro - 1 ½ teaspoons

9. Salt and ground black pepper to taste - 1 ½ teaspoons

10. Butter, or as needed - 1 teaspoon

11. Shredded Cheddar-Monterey Jack cheese blend - ¼ cup

How to cook deliciously - Breakfast Stuffed Poblano Peppers

1. Stage

Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

2. Stage

Lightly coat poblano pepper with olive oil; place pepper, opened like a butterfly cut-side up, onto the prepared baking sheet.

3. Stage

Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Set aside.

4. Stage

Whisk together eggs and milk in a large bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.

5. Stage

Melt butter in a skillet over medium heat; cook and gently stir egg mixture in melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.

6. Stage

Bake until cheese is melted, 3 to 5 minutes.