Breakfast Stuffed Poblano Peppers
Portion Size: 1 stuffed pepper
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 Eggs or 4 cups egg sub. | |
| 8 small poblano peppers | Washed, stem removed, pepper down 1 side and seeds removed. |
| 1 teaspoon olive oil | |
| ¼ cup milk | |
| 1 teaspoon canola oil | |
| ½ cup red onion | Washed, trimmed, and diced |
| 1/2 cup diced fresh tomato | Washed, trimmed and sliced |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 1 cup shredded low fat cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 450 degrees F. Lightly spray baking sheet. Lightly coat poblano peppers with olive oil. Place pepper, opened like a butterfly with cut side up onto the baking sheet. | |
| 2 | Bake in preheated oven until pepper is tender and skin starts to turn brown. (about 20 minutes) | |
| 3 | Whisk eggs and milk together. Fold in salt, pepper and tomatoes | |
| 4 | In a skillet over medium heat; cook onion in oil. Cook until tender. Stir in egg mixture and cook until eggs are set. | Cook until internal end temperature is 160 ° degrees F. |
| 5 | Spoon egg mixture into poblano peppers and top with cheddar cheese. | |
| 6 | Bake in oven until cheese is melted. About 3 to 5 minutes. | |
| 7 | Serve immediately warm. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
