Stuffed Poblano Peppers

Stuffed Poblano Peppers 4 Rating(s)

Roasted poblano peppers filled with black beans, scrambled eggs, and topped with a little shredded cheese – yes, please!  These were so amazingly delicious, especially with a little tomato and avocado on the side; some salsa and sour cream would be a great addition as well.Stuffed Poblano Peppers Recipe, beans and eggs in poblanos

This simple dinner recipe takes about 30 minutes to put together and is full of rich, southwestern flavor – filling that hankering whether it comes at brunch time, lunch time or dinner (and it’s a healthy, vegetarian recipe, too!).

With only 4 ingredients needed (along with whatever garnishes you desire), the poblano pepper might be the one thing you have to make especially sure is on the shopping list for this dish.

Stuffed Poblano Peppers Recipe, bean and egg filled poblanos

Gather up eggs, black beans (if you’re using canned, be sure to rinse and drain them first), some shredded cheese, and a little olive oil for spritzing those poblanos before we roasted them.

Cut the poblanos in half and remove the seeds and core.  Rinse lightly and pat dry before placing on a roasting pan and spritzing with a little olive oil.  Season them lightly with some salt and pepper (and any other seasoning that strikes your fancy).

Stuffed Poblano Peppers Recipe, halved poblano peppers

Roast them at 450 degrees F for about 12-15 minutes until just crisp-tender.

Meanwhile, go ahead and scramble up your eggs.  If you’d like to add meat to this dish, toss in a little bit of chorizo with your eggs while they scramble.

And now your peppers are ready to fill! (First, peel off the outer skin of the peppers).

Stuffed Poblano Peppers recipe; roasted poblanos with beans and eggs

Layer some black beans inside each poblano pepper half; then top with scrambled eggs.

Stuffed Poblano Peppers recipe; filled with beans and eggs

Sprinkle a little grated cheese over the top of the eggs – I used grated cheddar today, but grated Monterrey Jack cheese or some crumbled cotija cheese or a favorite shredded Mexican blend would work great, too!

Then put all that back in the oven for 1-2 minutes, just long enough to melt the cheese.

Garnish with diced cherry tomatoes, sliced avocado, or other favorite garnishes.

And voila! You have a delicious, warm main dish to serve up for an easy breakfast, brunch, lunch or dinner!

Stuffed Poblano Peppers recipe, easy dinner or breakfast recipe


Stuffed Poblano Peppers (2 servings)
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1 poblano pepper, halved and seeded
1/2 cup cooked black beans
2 eggs
1/4 cup shredded cheese
Favorite garnishes – tomato, avocado, sour cream, salsa …

Spritz a little olive oil over the halved poblano peppers, open side up; sprinkle them with salt and pepper or other seasoning and bake at 425 degrees F for about 15 minutes until just crisp-tender.

While peppers are roasting, scramble the eggs in a skillet over medium-high heat, and season with salt and pepper.

When peppers are finished roasting, remove the outer skin from the peppers, and place half of the beans in each pepper, followed by half of the scrambled eggs.  Sprinkle some shredded cheese on top.

Return to the oven for 1-2 minutes to melt the cheese; garnish with your favorite garnishes and enjoy!

We hope you enjoy this fabulous recipe.  Please feel free to leave us a comment below with your favorite stuffed pepper ideas or tips.
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May 13th, 2016

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