Baked Stuffed Peppers
Baked stuffed peppers combine vibrant poblano peppers with creamy cheese and a fluffy egg mixture for a satisfying meal that’s perfect for any occasion.
Ingredients
For the Peppers
- 4 large poblano peppers Choose firm and unblemished peppers.
- 2 cups cheese (Monterey Jack or queso fresco) Feel free to experiment with other cheese varieties.
For the Filling
- 4 large eggs Whisk together with milk.
- ½ cup milk
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon pepper Adjust to taste.
For Baking
- 1 tablespoon olive oil or cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers until the skins blister and char.
- Place the roasted peppers in a bowl and cover to steam for about 10 minutes.
- Carefully peel off the charred skins, make a slit down each pepper, and remove the seeds.
Stuffing and Baking
- Fill each pepper generously with cheese.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Grease your baking dish with olive oil or cooking spray.
- Arrange the stuffed peppers in the dish and pour the egg mixture over them.
- Bake for 25 to 30 minutes until the egg is set and the top is golden brown.
Serving
- Allow the peppers to cool for a few minutes before serving.
- Serve with a dollop of sour cream, fresh cilantro, or salsa on the side.
Notes
Store leftover stuffed peppers in an airtight container for up to 3 days or freeze individually for up to 2 months.