Breakfast Stuffed Poblano Peppers

This is a healthy and tasty exaggeration to liven up your morning scrambled eggs. The measurements and ingredients can be altered to fit your own tastes. I always just use what I have in this area hand. encouragement behind your favorite salsa!

The ingredient of Breakfast Stuffed Poblano Peppers

1. 1 poblano pepper - stemmed, pepper slit next to 1 side, and seeds removed
2. 1 teaspoon olive oil
3. 2 eggs
4. 1u2009u00bd teaspoons milk
5. 1 small tomato, diced
6. 1 baby bella mushroom, chopped
7. 1 green onion, finely chopped
8. 1u2009u00bd teaspoons chopped roomy cilantro
9. salt and ring black pepper to taste
10. 1 teaspoon butter, or as needed
11. u00bc cup shredded Cheddar-Monterey Jack cheese combination amalgamation

The instruction how to make Breakfast Stuffed Poblano Peppers

1. Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. Lightly coat both sides of poblano pepper taking into account bearing in mind olive oil; place pepper, opened gone a butterfly later cut side up, onto the prepared baking sheet.
3. Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
4. move around eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5. Melt butter in a skillet exceeding medium heat; cook and disturb egg blend in the melted butter until eggs are set, roughly more or less 5 minutes. Spoon egg merger into poblano pepper and pinnacle when Cheddar-Monterey Jack cheese.
6. Bake in the oven until cheese is melted, 3 to 5 minutes.

Nutritions of Breakfast Stuffed Poblano Peppers

calories: 358.8 calories
carbohydrateContent: 9.5 g
cholesterolContent: 407.8 mg
fatContent: 27.2 g
fiberContent: 3.3 g
proteinContent: 21 g
saturatedFatContent: 12.4 g
servingSize:
sodiumContent: 353.4 mg
sugarContent: 4.7 g
transFatContent:
unsaturatedFatContent: