Breakfast Stuffed Poblano Peppers

Breakfast Stuffed Poblano Peppers

dooolay7 0

"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!"

Ingredients 40 m {{adjustedServings}} servings 363 cals

Serving size has been adjusted!

Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 459 mg
  • 153%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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  • 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.
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  • 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.
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Reviews 8

  1. 8 Ratings


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!


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.


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!!