Breakfast Stuffed Poblano Peppers

Liven up your breakfast with a poblano pepper stuffed with scrambled eggs and melted Cheddar-Jack cheese for a spicy, Mexican-inspired meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 359 Calories

Ingredients

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

Recipe 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 poblano pepper with olive oil; place pepper, opened like a butterfly 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. Set aside.

Step 4

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

Step 5

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.

Step 6

Bake until cheese is melted, 3 to 5 minutes.