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 peppersWashed, 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 tomatoWashed, trimmed and sliced
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded low fat cheddar cheese
For gluten free (GF): No changes. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat 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. 
2Bake in preheated oven until pepper is tender and skin starts to turn brown. (about 20 minutes) 
3Whisk eggs and milk together. Fold in salt, pepper and tomatoes 
4In 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.
5Spoon egg mixture into poblano peppers and top with cheddar cheese. 
6Bake in oven until cheese is melted. About 3 to 5 minutes. 
7Serve immediately warm. 

Jacqueline Larson M.S., R.D.N. and Associates