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

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.