Breakfast Stuffed Poblano Peppers
User Reviews
5
Breakfast Stuffed Poblano Peppers
Description
Breakfast Stuffed Poblano Peppers start by roasting whole poblano peppers until their skins bubble and soften, imparting a mild smoky flavor. The peppers are then cleaned and seeded to prepare a natural container for the filling. The filling consists of butter-sautéed hash browns cooked to golden crispness, combined with lightly cooked eggs mixing in sun dried tomatoes and chopped scallions. Mildly spicy quesadilla cheese melts into this mixture, contributing creaminess and a subtle peppery note.
The filled peppers are topped with crumbly cotija cheese and returned to the oven briefly to meld flavors and finish cooking. The final dish balances the smoky, slightly charred flavor of the poblano with the rich, tender egg mixture and textural contrast from the crispy potato base.
These stuffed peppers serve well as a fulfilling breakfast or brunch dish. They can be enjoyed on their own or alongside other savory morning items. The assembly allows for making components ahead: hash browns can be cooked early and eggs mixed just before stuffing.
Ingredients
- 4 poblano pepper fresh
- 1 tablespoon butter
- 1 cup hash browns frozen
- 8 large egg
- 1/3 cup tomatoes chopped, sun dried
- 1/3 cup scallions chopped
- 5 ounce quesadilla cheese I used Cacique, shredded, jalapeno
- 1/4 cup cotija cheese crumbled
- salt and pepper
Instructions
- Preheat the oven to 450 degrees F. Place four poblano peppers on a rimmed baking sheet and roasted in the oven for 15-20 minutes, until the skin is bubbly.
- Meanwhile, heat a large skillet over medium heat. Add the butter to the skillet and once melted, add the hash browns. Liberally salt and pepper the hash browns, then brown for 5-8 minutes, stirring occasionally, until golden and crispy. Lower the heat to low.
- In a medium bowl, whisk the eggs until frothy, then stir in the sun dried tomatoes, scallions, and Quesadilla Cheese. Pour the mixture over the hash browns and stir to combine. Cook the egg mixture for 2-3 minutes until just-under-cooked, but scoopable. Remove from heat.
- Remove any loose skin from the top of the poblano peppers. Gently cut a slit in the top of each pepper and scoop out the seeds. Then spoon the egg mixture into the poblano peppers. Reshape the peppers with your hands.
- Sprinkle Cotija cheese over the top of each pepper, and place back in the oven for 5-8 minutes, until the cheese is toasted and the eggs are cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 429kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 425mg | 142% |
| Sodium | 531mg | 22% |
| Potassium | 868mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1626IU | 33% |
| Vitamin C | 105mg | 117% |
| Calcium | 391mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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