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.