Stuffed Poblano Peppers (For Breakfast)
Stuffed Poblano Peppers (For Breakfast) – These mildly smoky poblano peppers are stuffed with eggs, hash brown potatoes, and Mexican-style cheese!
Stuffed Poblano Pepper Recipe
When you make breakfast (or brunch) for someone you love, what do you serve them?
I like to go with something comforting, loaded with hearty breakfast flavors. Something smoky and cheesy. Something unique, that makes you feel special when you eat it.
Like Breakfast Stuffed Poblano Peppers.
These slightly spicy poblano peppers are filled to the brim with all your favorite breakfast items. Crispy hash browns. Tender scrambled eggs speckled with sun-dried tomatoes and scallions, and cheese.
Lots of cheese.
Real California Milk and Cheese
Did you know California is the largest producer of Hispanic cheeses in the US? California Cheesemakers produce dozens of various Hispanic cheeses, perfect for melting and crumbling in all your favorite dishes.
The combination of the two cheeses really makes these stuffed poblano peppers burst with flavor.
My family loves this recipe.
Breakfast Stuffed Peppers
Kick things up in the breakfast department this summer, with rich smoky Breakfast Stuffed Poblano Peppers.
Celebrate this summer with these smoky cheesy poblano peppers are a great brunch item for a family with a spicy personality!
You’ll be so glad you did.
How To Make These Peppers:
- Starting off by baking the poblano peppers in the oven until the outside of the pepper is bubbly.
- While the peppers are baking, warm a pan on the stovetop to cook your hashbrowns. Melt some butter in the pan and brown the hashbrowns until they become golden and crispy.
- The next step is to crack open the eggs and whisk them together until they are frothy. Then add in the sun-dried tomatoes, scallions, and quesadilla cheese.
- Pour the egg mixture over the hashbrowns and combine the two together. The eggs will cook quickly, and you want to take the off of the heat once the eggs are just underdone, but scoopable, for the stuffing of the peppers.
- Prep the poblano peppers: Remove any of the excess skin from the top. Then gently cut a slit to be able to scoop out the seeds on the inside of the pepper. Once all the seeds are out of the pepper, it is time to scoop the egg mixture into the middle of the pepper and reshape the pepper with your hands.
- Once you shred the Cojita cheese, sprinkle it over the peppers and place into the oven until the cheese is melted and the eggs are cooked through.
- Take the poblanos out of the oven, cool a little, and serve!
Get The Full (Printable) Recipe Below For How To Make Stuffed Poblano Peppers (For Breakfast).
Frequently Asked Questions:
What are poblano peppers good for?
The poblano pepper is a mild variety of chile that is rich in vitamin A and C. They can be used in chili and stews, or in any recipe that calls for sauteed bell peppers.
Can you eat this pepper without peeling it?
Yes, you can, but it has a waxy skin on the outside, with a papery texture. Most of the time, poblano peppers are better when peeled.
What do poblano peppers taste like?
They are a milder chili pepper that has a somewhat earthy flavor. Poblano chiles offer a slightly smoky flavor that complements other savory ingredients.
What is a good substitute for the poblano pepper?
The two types of pepper that are the most similar are the Anaheim pepper, which is slightly more spicy than the poblano, and good old bell peppers. However, poblano peppers provide more complexity than both of these chiles, so they are worth hunting down.
- Stuffed Poblano Peppers with Red Pepper Puree
- Turkey Soup with Poblano Peppers
- Creamy Poblano Pepper Soup
- Buffalo Chicken Stuffed Peppers
- Roasted Poblano Avocado Dip Recipe
Breakfast Stuffed Poblano Peppers
- 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This giveaway it sponsored by Real California Milk and Real California Cheese. All dairy-loving opinions are my own.