Recipe by dooolay7
"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!"
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poblano pepper - stemmed, pepper slit down 1 side, and seeds removed
1 1/2 teaspoons
baby bella mushroom, chopped
green onion, finely chopped
1 1/2 teaspoons
chopped fresh cilantro
salt and ground black pepper to taste
butter, or as needed
shredded Cheddar-Monterey Jack cheese blend
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 would recommend putting some vegetable oil on your hands...otherwise, you are going to be feeling pain late into the day! And a final thought, 450 for 20-30 minutes is probably a bit much. If you want to bake for 30 minutes, go for 350.
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 diced yellow onion and some chopped spinach. I added the scrambled eggs to the same pan and seasoned with salt and pepper. Remember to slightly undercook your eggs since they will be going into the oven. I mixed some of the shredded cheese into the eggs, along with the crumbled bacon, like a scramble and toped off each stuffed pepper with more before putting in the oven. I recommend peeling the skin off the pablanos after roasting in the oven. After it blisters it has a bitter flavor and tough texture. All in all a great breakfast recipe that can be easily modified and is really quick and easy. Beautiful presentation too!
Fantastic! Did NOT peel the poblano s....why would you? So good...not spicy at all :() so I will add some spice to the eggs next time....yummy!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Breakfast Stuffed Poblano Peppers
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 247
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