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Stuffed Poblano Breakfast Peppers

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
1 serving
Breakfast
Stuffed Poblano Breakfast Peppers
Ingredients
  • 1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed
  • 1 teaspoon olive oil
  • 2 large 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
1
Preheat your oven or toaster oven to the highest temperature setting, which is 450 degrees F (230 degrees C).
2
Next, lightly spray a baking sheet with cooking spray to prevent sticking.
3
To prepare the poblano pepper, gently brush it with olive oil and place it cut-side up on the prepared baking sheet.
4
Place the pepper in the preheated oven and bake until it's tender, the skin starts to darken, and the flesh is soft, which should take around 20 to 30 minutes.
5
In a large bowl, whisk together eggs and milk until well combined; then fold in diced tomato, sautéed mushroom, chopped green onion, chopped cilantro, salt, and black pepper.
6
In a skillet over medium heat, melt butter until it's melted and foamy; then gently stir the egg mixture into the melted butter, allowing it to cook until the eggs are fully set, taking about 5 minutes.
7
Spoon the cooked egg mixture into the baked poblano pepper and top it with a blend of Cheddar-Monster Jack cheese.
8
Bake the stuffed pepper in the oven until the cheese is melted and bubbly, which should take around 3 to 5 minutes.