Breakfast Stuffed Poblano Peppers Recipes

ROASTED POBLANO BREAKFAST CASSEROLE

Steps:

• Heat up the oven broiler.
• Place the peppers under the broiler and cook each side (5 minutes per side) until skin is nicely blistered. Put the peppers in a ziploc bag to steam 5 minutes. Remove from the bag onto a cutting board and allow to cool until cool enough to handle. Remove the skins and seeds. Dice and set aside.
• Heat the oven to 400F.
• In a bowl, whisk together the eggs, sour cream, and milk. Add a pinch of pepper and 1/2 tsp kosher salt. Whisk well to get in a little air. Set aside.
• In a greased 13x9 or 2-3qt bake dish, layer the potatoes, poblano and bell peppers, chives, and 1-1/2 cups cheese. Sprinkle over a couple pinches salt and pepper. Pour the egg mixture over.
• Bake at 400F for 60 minutes until eggs are set and potatoes in the center are tender. Cover loosely with foil while cooking if top starts to brown too much or too quickly. Once done, top with remaining cheese and allow to melt. Remove from the oven. Yields: 8 servings.

BREAKFAST STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
• Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
• Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
• Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
• Bake in the oven until cheese is melted, 3 to 5 minutes.

BOBBY FLAY STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven to 375°F and line a baking pan with parchment paper.
• Place the tomato halves with flesh-side up in a single layer in the prepared baking sheet.
• In a medium-sized bowl, combine 4 tablespoons of extra virgin olive oil, 1 tablespoon confectioners' sugar, red pepper flakes, and 2 teaspoons of kosher salt.
• Pour the mixture evenly over the tomato halves, then transfer the baking pan to the oven.
• Roast the tomatoes for about 35 to 40 minutes or until tender.
• Heat a large frying pan and over high heat and add 1 tablespoon of canola oil.
• once the oil is heated and begins to smoke lightly, add half of the poblanos and cook and flip consistently until tenderize without making them mushy.
• Using a slotted spoon, transfer the peppers to a baking sheet with the cavity side up.
• Repeat this process until you finish with all of the canola oil and poblanos amount.
• Season with salt and set aside, you can sprinkle with ground black pepper.
• In a large skillet, heat the 3 tablespoons of olive oil with thyme (with stem).
• Keep cooking the thyme in the olive oil until becomes crispy.
• Use a slotted spoon to remove the thyme sprigs, then season with salt and set aside to cool.
• Add the bell peppers to the same frying pan and season with salt.
• Reduce the heat to high and cook the bell peppers, stirring with a wooden spoon until the peppers brown slightly but are still slightly firm, it will take between 3 to 5 minutes.
• Use a slotted spoon to remove all the bell peppers and transfer them to a medium bowl.
• Add one more tablespoon of olive oil to the frying pan and heat until it begins to smoke lightly.
• decrease the heat to medium-low then add the garlic and onions.
• Season with salt and pepper and cook until the onions are lightly brown and tender for about 8 to 10 minutes.
• Once the onions and garlic are cooked, remove them from heat and add them to the bell pepper's bowl.
• Add the roasted tomatoes halves to the pepper and onion mixture.
• Chop the basil leaves and stir into the mixture (onion/bell pepper mixture) with the vinegar(you can use red/white wine) and mozzarella.
• Pull the thyme leaves off the stems and add to the mixture.
• Taste for seasoning and adjust if necessary.
• In a medium bowl, stir together the panko breadcrumbs, Parmesan, and about 4 tablespoons of melted butter.
• Stuff each pepper half with the mixture(onions/bell pepper mixture), and then top with the breadcrumb mixture.
• Transfer the peppers to the oven and bake for 10 to 12 minutes, until the breadcrumbs are golden brown.
• Arrange the baked Stuffed Poblano Peppers on a platter and drizzle with the balsamic vinegar to serve.