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Egg Scramble Stuffed Poblano Peppers

Looking for something different to serve for breakfast, lunch or dinner? Then give this fast, easy and delicious recipe a try.
Course Breakfast, Dinner, Eggs, Lunch, Vegetable
Keyword eggs, peppers, poblano
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 1 serving
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 large poblano pepper
  • 2 tablespoons olive oil, divided
  • 2 large eggs
  • 4 tablespoons milk
  • salt and pepper, to taste
  • 1/4 cup diced onion
  • 1/4 cup corn, fresh or canned
  • 1/4 cup chopped tomato, fresh or canned
  • 1 tablespoon butter
  • 1/4 cup garlic and herb goat cheese (Montchevre)

Instructions

  • Preheat oven to 375 degrees
    Slice stem end off of poblano pepper and remove, along with seeds. Cut a 'v' slice down the front of the poblano pepper. Remove 'v' section and dice. There should be about one tablespoon of diced peppers. Set diced peppers aside. Place poblano pepper in a small baking dish, drizzle with 1 tablespoon oil. Bake for 20 minutes. 
  • In a small bowl, whisk together eggs, milk, salt and pepper. Set aside.
  • Meanwhile, in a medium saute' pan, over medium heat, heat remaining 1 tablespoon oil. Add diced onions and poblano peppers. Saute' 1 to 2 minutes. Add corn, saute' for an additional minute. Add chopped tomatoes and saute' for one minute.  
  • Melt one tablespoon butter in same saute' pan. Add egg mixture. Scramble eggs with veggies until eggs are set, yet soft. Stir in crumbled goat cheese, remove from heat and set aside.
  • Remove pepper from oven. Carefully stuff scrambled egg mixture into poblano pepper. Bake for 10 to 20 minutes. Serve.