Breakfast Stuffed Poblano Peppers

Name: Breakfast Stuffed Poblano Peppers
Total time: 40
Yield: 1
Ingredients: 1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed; 1 teaspoon olive oil; 2 large eggs; 1.5 teaspoons milk; 1 small tomato, diced; 1 baby bella mushroom, chopped; 1 green onion, finely chopped; 1.5 teaspoons chopped fresh cilantro; salt and ground black pepper to taste; 1 teaspoon butter, or as needed; 0.25 cup shredded Cheddar-Monterey Jack cheese blend

Recipe by dooolay7 from allrecipes.com

Breakfast 40 Mins.

Ingredients

1 servings

•

1 poblano pepper - stemmed, pepper slit down 1 side, and seeds removed
•

1 teaspoon olive oil
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2 large eggs
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1.5 teaspoons milk
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1 small tomato, diced
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1 baby bella mushroom, chopped

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1 green onion, finely chopped
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1.5 teaspoons chopped fresh cilantro
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salt and ground black pepper to taste
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1 teaspoon butter, or as needed
•

0.25 cup shredded Cheddar-Monterey Jack cheese blend

Instructions

Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
Lightly coat poblano pepper with olive oil; place pepper, opened like a butterfly cut-side up, onto the prepared baking sheet.
Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes. Set aside.
Whisk together eggs and milk in a large bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
Melt butter in a skillet over medium heat; cook and gently stir egg mixture in melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
Bake until cheese is melted, 3 to 5 minutes.