Breakfast Stuffed Poblano Peppers Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 20, 2013
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.
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Reviewed: May 18, 2014
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 wish I had purchased larger poblanos, I will definitely be making this again!!
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Reviewed: Jul. 30, 2014
Great recipe! I loved it and will definitely be making this again!
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jul. 21, 2013
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!!!!
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Reviewed: Feb. 14, 2014
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!
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