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Stuffed Poblano Peppers Recipe, beans and eggs in poblanos

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - poblano peppers, halved, seeded
  • 1 cups - cooked black beans, (if using canned, drain and rinse)
  • 4 - eggs
  • 1/2 cups - shredded cheese (cheddar, monterrey jack, cotija, etc.)
  • - sliced tomatoes and avocado, optional, for garnish
  • Directions:

    Drizzle or spray a little olive oil over the halved poblano peppers, open side up; sprinkle with salt and pepper (and any other desired seasoning) and roast at 425 degrees F for about 15 minutes, until crisp-tender.

    While those are cooking, scramble the 4 eggs - heat a skillet over medium-high heat, spritz pan with some cooking spray, and cook beaten eggs until scrambled. Season with salt and pepper.

    When peppers are done, fill each pepper half with a little bit of the black beans, some of the scrambled eggs, and a little cheese sprinkled on top. Return pan to the oven to bake peppers for 1-2 minutes longer until cheese melts.

    Serve garnished with tomatoes and avocado, if desired. Other topping ideas - sour cream, salsa, crumbled cotija cheese, etc.

    Brief Description

    Roasted poblano pepper halves stuffed with black beans, scrambled eggs, and a sprinkle of cheese.

    Main Ingredient:

    poblano pepper

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 16 min


    adapted from Rachael Ray magazine

    Posted By:


    Posted On:

    May 12, 2016

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