Baked Stuffed Peppers
Baked stuffed peppers are a delightful and nourishing dish featuring roasted poblano peppers filled with creamy cheese and a rich egg mixture, perfect for any occasion.
Ingredients
For the Peppers
- 4 large large poblano peppers Select ripe and firm poblano peppers.
- 2 cups cheese (Monterey Jack or queso fresco) Choose your favorite cheese for the stuffing.
- 4 large large eggs This will bind the filling.
- ½ cup milk Used to enrich the egg mixture.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon pepper Adjust to taste.
- Olive oil or cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until their skins blister.
- Transfer the roasted peppers to a bowl and cover with a lid or plastic wrap for about 10 minutes to steam.
- Peel the skins off the peppers and remove the seeds.
Stuffing the Peppers
- Fill each roasted pepper with the cheese of your choice.
- In a separate bowl, whisk together eggs, milk, salt, and pepper.
- Grease the baking dish with olive oil or cooking spray and arrange the stuffed peppers upright in the dish.
- Pour the egg mixture over the stuffed peppers.
Baking
- Bake in preheated oven for 25 to 30 minutes until the egg mixture is set and the top is golden.
- Allow the peppers to cool slightly before serving.
Notes
Top with sour cream, fresh cilantro, or salsa for added flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.