Ingredients
Scale
- 4 large poblano peppers
- 8 ounces turkey bacon, cooked and chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- 1/2 cup salsa
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers until charred, then place them in a plastic bag to steam for 10 minutes.
- Carefully peel the skins off the peppers, then make a slit in each to remove seeds.
- In a bowl, mix the turkey bacon, cheese, garlic powder, onion powder, cumin, salt, and pepper.
- Stuff each pepper with the mixture, then arrange them in a baking dish.
- In a separate bowl, whisk together eggs and milk, then pour over the stuffed peppers.
- Bake for 25-30 minutes, or until the egg is set and the top is golden.
- Serve hot with salsa.
Notes
- For extra flavor, try adding chopped onions or fresh herbs to the stuffing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 125mg