New this month
Get the Allrecipes magazine just $7.99

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!"
Added to shopping list. Go to shopping list.


40 m servings 363 cals
Original recipe yields 1 servings (1 serving)


  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 408 mg
  • 136%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  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.
  3. Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
  4. Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
  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.
  6. Bake in the oven until cheese is melted, 3 to 5 minutes.


  • Cook's Note:
  • If you do not like spicy food, substitute poblano pepper with bell pepper and cook an extra 10 minutes in oven prior to adding filling. You can use any type of onion or mushroom in this dish as well. For a heartier meal, add chorizo or other meats.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 18
Most helpful
Most positive
Least positive

This is a great recipe; HOWEVER, I highly recommend that you peel the skin from the poblano before adding the egg mixture and baking in the oven. Also, when removing the seeds AND peeling, I wou...

This is a great recipe. You can modify the cheese and veggies to suit your taste or accommodate what you have on hand. I fried some strips of bacon and reserved a Tbs. of the fat to sauté some d...

YUMMY!!! I doubled the recipe and made this for my fiancé and I for brunch today. It was absolutely delicious!! I did not peel the poblano peppers and the recipe came out perfectly. I just w...

This was good, and a nice change to Sunday brunch. My poblanos weren't very big, but they were tasty nonetheless. I used Proscuito, onions, and tomatos in my eggs, and I didn't peel them. They w...

VERY TASTY! No problem with skin on poblano, tender and sliced nicely with butter knife. Added some medium salsa to top off and REALLY made me proud to have found this recipe. When roasting t...

I actually made this as a late night snack :) Of course it was yummy! I subbed regular button mushrooms for the baby bellas. Yum!

Very flavorful !

Great recipe! I loved it and will definitely be making this again!

Really good! Made this twice - first time I overcooked the Poblanos and they had no heat at all. second time - 15 mins on convection oven was perfect! Left skins on and added bacon bits as a to...