Baked Stuffed Peppers
These delightful baked stuffed peppers are filled with cheese, eggs, and spices for a warm, comforting meal that is both nutritious and easy to prepare.
Ingredients
Main Ingredients
- 4 large poblano peppers Choose firm, bright peppers.
- 2 cups cheese (Monterey Jack or queso fresco) Feel free to use other types of cheese.
- 4 large eggs They bind the filling together.
- ½ cup milk Adds creaminess to the filling.
- 1 teaspoon salt
- ½ teaspoon pepper
- as needed olive oil or cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until charred on all sides.
- Place the roasted peppers in a bowl and cover them to steam for about 10 minutes.
- Once cooled, peel the skins off each pepper and remove the seeds.
Stuffing and Baking
- Fill each pepper with cheese, packing it firmly.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
- Grease your baking dish lightly with olive oil or cooking spray.
- Arrange the stuffed peppers upright in the dish.
- Pour the egg mixture over the stuffed peppers.
- Bake for 25 to 30 minutes, or until the egg is set and the top is golden brown.
- Let them cool for a few minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve warm and consider adding toppings like sour cream or fresh cilantro for added flavor. Baked stuffed peppers can be stored in an airtight container for 3 to 5 days in the fridge, or frozen for up to 3 months.