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Breakfast Stuffed Poblano Peppers
Prep

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Serves

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Calories

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general

Breakfast Stuffed Poblano Peppers

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

Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

Bake in the oven until cheese is melted, 3 to 5 minutes.