This is a great recipe; HOWEVER, I highly recommend that you peel the skin from the poblano before adding the egg mixture and baking in the oven. Also, when removing the seeds AND peeling, I would recommend putting some vegetable oil on your hands...otherwise, you are going to be feeling pain late into the day! And a final thought, 450 for 20-30 minutes is probably a bit much. If you want to bake for 30 minutes, go for 350.
This is a great recipe. You can modify the cheese and veggies to suit your taste or accommodate what you have on hand. I fried some strips of bacon and reserved a Tbs. of the fat to sauté some diced yellow onion and some chopped spinach. I added the scrambled eggs to the same pan and seasoned with salt and pepper. Remember to slightly undercook your eggs since they will be going into the oven. I mixed some of the shredded cheese into the eggs, along with the crumbled bacon, like a scramble and toped off each stuffed pepper with more before putting in the oven. I recommend peeling the skin off the pablanos after roasting in the oven. After it blisters it has a bitter flavor and tough texture. All in all a great breakfast recipe that can be easily modified and is really quick and easy. Beautiful presentation too!
YUMMY!!! I doubled the recipe and made this for my fiancé and I for brunch today. It was absolutely delicious!! I did not peel the poblano peppers and the recipe came out perfectly. I just wish I had purchased larger poblanos, I will definitely be making this again!!
This was good and a nice change to Sunday brunch. My poblanos weren't very big but they were tasty nonetheless. I used Proscuito onions and tomatos in my eggs and I didn't peel them. They were not hot (spicy) at all. I would make these again. I also cooked the peppers ahead @ 375 for 20 minutes....that was plenty. Otherwise they would be mush! I might even cook them less for a bit more "bite".
VERY TASTY! No problem with skin on poblano, tender and sliced nicely with butter knife. Added some medium salsa to top off and REALLY made me proud to have found this recipe. When roasting the peppers, only took about 10 minutes at 450 to blister /brown the skin. 20-30 minutes may be excessive but just watch for browning/blistering of skin, then they're done. My wife and I (she doesn't like very spicy things, and it's not) give this recipe 2 enthusiastic THUMBS UP along with a salsa shake for the flavor!!
Great recipe! I loved it and will definitely be making this again!
I actually made this as a late night snack:) Of course it was yummy! I subbed regular button mushrooms for the baby bellas. Yum!
I love this recipe. I almost never take the time to rate/review a recipe, but this is awesome. It can be adjusted to whatever you have available. The first time I just used scrambled eggs with diced bacon. This last time I used chives, diced bacon, tomatoes. Topped with sharp cheddar both times. I fry the diced bacon first, then add the rest. And I don't peel the roasted peppers.
Meh. This was okay, but way too much work for what you get. You could literally chop up the poblanos and cook them up and add to the scrambled eggs and get the same taste result with 1/3 of the effort. Also, 20 minutes is more than enough to cook the poblanos.
