Breakfast Stuffed Poblano Peppers

This is a healthy and tasty way to liven up your morning scrambled eggs. The measurements and ingredients can be altered to fit your own tastes. I always just use what I have on hand. Serve with your favorite salsa!

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

Ingredients

• 2 eggs
• 1 ½ teaspoons milk
• 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
• ¼ cup shredded Cheddar-Monterey Jack cheese blend
• 1 ½ teaspoons chopped fresh cilantro
• 1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed
• 1 baby bella mushroom, chopped

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 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.