Breakfast Stuffed Poblano Peppers Recipe

Poblano peppers: Mild chili peppers that provide a smoky flavor and a slight heat.

Sausage: Adds a savory and meaty element to the filling.

Cheddar cheese: Melts beautifully and adds a rich, creamy texture.

Eggs: Bind the filling together and add protein.

Onion: Adds a slight crunch and a hint of sweetness.

Tomato: Provides a fresh and juicy component.

Cilantro: Adds a fresh, herbal note that brightens the dish.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a touch of heat and depth to the flavor.

When preparing poblano peppers for stuffing, it's essential to roast them first. This not only softens the peppers, making them easier to stuff, but also enhances their flavor by bringing out a subtle smokiness. After roasting, let them cool slightly before handling to avoid burns. Additionally, when combining the sausage mixture, ensure the eggs are well-beaten to create a uniform filling that sets evenly during baking.

• poblano peppers - Substitute with bell peppers: Bell peppers are milder and more widely available, making them a suitable alternative for those who prefer less heat.

• crumbled cooked breakfast sausage - Substitute with crumbled cooked turkey sausage: Turkey sausage is a leaner option and provides a similar texture and flavor.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and offers a mild flavor that complements the other ingredients.

• beaten eggs - Substitute with egg whites: Egg whites are lower in cholesterol and can be used for a lighter version of the dish.

• chopped onion - Substitute with chopped green onions: Green onions provide a milder flavor and add a fresh, slightly different taste.

• chopped tomato - Substitute with chopped red bell pepper: Red bell peppers add a sweet crunch and vibrant color, similar to tomatoes.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor and can be used if cilantro is not preferred.

• salt - Substitute with garlic salt: Garlic salt adds a bit of extra flavor while still providing the necessary seasoning.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• Allow the stuffed poblano peppers to cool completely after baking. This prevents condensation from forming, which can make the peppers soggy.

• For short-term storage, place the cooled peppers in an airtight container. They can be stored in the refrigerator for up to 3 days.

• If you plan to freeze the breakfast stuffed poblano peppers, wrap each pepper individually in plastic wrap or aluminum foil. This helps to preserve their shape and prevent freezer burn.

• Place the wrapped peppers in a freezer-safe bag or container. Label the bag with the date to keep track of freshness. The peppers can be frozen for up to 2 months.

• When ready to reheat, remove the desired number of peppers from the freezer. For best results, thaw them in the refrigerator overnight.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed stuffed peppers on a baking sheet and cover with aluminum foil to prevent drying out. Bake for 15-20 minutes or until heated through.

• Alternatively, you can reheat the peppers in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking to ensure they are heated evenly.

• If you notice any excess moisture after reheating, blot the peppers gently with a paper towel before serving.

• Preheat your oven to 350°F (175°C). Place the stuffed poblano peppers on a baking sheet and cover them with aluminum foil. Bake for 15-20 minutes until heated through.
• For a quicker method, use a microwave. Place the peppers on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until warm.
• If you prefer a crispy texture, reheat in a skillet. Add a little olive oil to the pan and heat over medium. Place the stuffed peppers in the skillet, cover, and cook for about 5-7 minutes, turning occasionally, until heated through.
• For an air fryer, preheat to 350°F (175°C). Place the poblano peppers in the basket and cook for 5-7 minutes, checking halfway through to ensure even heating.

• Oven: Used to preheat and bake the poblano peppers to soften them and then to cook the stuffed peppers until the eggs are set.

• Baking sheet: Used to place the poblano peppers on for baking.

• Mixing bowl: Used to combine the cooked sausage, cheese, eggs, onion, tomato, cilantro, salt, and pepper.

• Knife: Used to cut the poblano peppers in half lengthwise and to chop the onion, tomato, and cilantro.

• Cutting board: Used as a surface for cutting the poblano peppers and chopping the vegetables.

• Measuring cups: Used to measure the crumbled cooked breakfast sausage, shredded cheddar cheese, chopped onion, chopped tomato, and chopped cilantro.

• Measuring spoons: Used to measure the salt and black pepper.

• Spoon: Used to fill the poblano peppers with the sausage mixture.

• Whisk: Used to beat the eggs before combining them with the other ingredients.

Prepare the filling ahead: Mix the sausage, cheese, eggs, onion, tomato, cilantro, salt, and pepper the night before and store in the fridge.

Pre-bake the peppers: Soften the poblano peppers in the oven the night before and store them in an airtight container.

Use pre-cooked sausage: Buy pre-cooked sausage to save time on cooking and crumbling.

Chop ingredients in bulk: Chop extra onion, tomato, and cilantro and store them for future recipes.

Use a food processor: Quickly chop onions, tomatoes, and cilantro using a food processor.