Baked Stuffed Peppers
Baked stuffed peppers are a hearty and flavorful dish filled with creamy cheese and fluffy eggs, perfect for family dinners or meal prep.
Ingredients
For the Peppers
- 4 pieces poblano peppers Look for firm and glossy peppers.
Cheese Filling
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) Customize based on your taste.
- 4 large eggs These bind the ingredients together.
- 1/2 cup milk Adds richness to the filling.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
Cooking Spray
- 1 spray olive oil spray or cooking spray To grease the baking dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the poblano peppers under the broiler until the skins become charred and blistered, about 5-10 minutes.
- Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for about 10 minutes.
- Peel the charred skin off the peppers, then slice each pepper down one side and remove the seeds.
Filling the Peppers
- Pack shredded cheese into each pepper.
- In a bowl, whisk together the eggs, milk, salt, black pepper, paprika, and cumin.
- Lightly grease a baking dish with olive oil spray and place the stuffed peppers in the dish.
- Pour the egg mixture evenly over the stuffed peppers.
Baking
- Bake in the preheated oven for about 25 to 30 minutes, or until the egg is set and top is lightly golden.
Serving
- Allow the peppers to cool for a couple of minutes before serving.
- Serve directly in the baking dish or on individual plates, optionally with fresh herbs, lime, or sour cream.
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Notes
Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to three months.