Baked Stuffed Peppers
A delightful dish that combines cheese and eggs wrapped in poblano peppers, perfect for breakfast, brunch, or dinner.
Ingredients
Main Ingredients
- 4 pieces poblano peppers Choose firm and smooth peppers
- 1 cup shredded cheese Cheddar, Monterey Jack, or a blend
- 4 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Olive oil spray or cooking spray For greasing the baking dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place the poblano peppers under the broiler. Roast for about 5-10 minutes until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes.
- Once cool, peel the charred skins off and slice down one side, removing the seeds to create a pocket.
Stuffing
- Pack shredded cheese generously into each pepper.
- In a separate bowl, whisk together the eggs, milk, salt, black pepper, paprika, and cumin until well combined.
- Lightly grease a baking dish with olive oil spray and place stuffed peppers inside.
- Pour the egg mixture over the stuffed peppers, ensuring they are covered.
Baking
- Bake in the preheated oven for about 25 to 30 minutes, or until the egg is set and slightly golden on top.
- Allow to cool slightly before serving warm.
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Notes
Serve with fresh herbs or your favorite sides. Pairs well with a green salad or steamed vegetables.