Baked Stuffed Peppers
Delightful and hearty baked stuffed poblano peppers filled with a rich cheesy egg filling, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces poblano peppers Choose ripe and firm poblanos.
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) Can use different types of cheese for variations.
- 4 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Olive oil spray or cooking spray To grease the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers under the broiler for 5-10 minutes until the skins are charred.
- Transfer the charred peppers to a bowl and cover with plastic wrap to steam for about 10 minutes.
- After steaming, carefully peel off the charred skin from each pepper.
- Slice each pepper down one side to remove the seeds, keeping the peppers intact for stuffing.
- Pack the shredded cheese into each pepper generously.
Mixing the Filling
- In a separate bowl, whisk together the eggs, milk, salt, black pepper, paprika, and cumin.
- Pour the egg mixture over the stuffed peppers in a greased baking dish.
Baking
- Place the baking dish in the preheated oven and bake for 25-30 minutes until the egg is set and the top turns golden brown.
- Allow the peppers to cool slightly before serving.
Notes
Serve baked stuffed peppers directly from the baking dish, topping with fresh herbs or extra cheese. For storage, refrigerate leftovers in an airtight container for 3-5 days or freeze for up to 3 months.