Southwest Stuffed Poblano Peppers
Southwest Stuffed Poblano Peppers are a perfect balance of sweet and spicy. Roasted poblano peppers stuffed with Mexican spiced sweet potatoes and yams, scrambled eggs and topped with melty cheese, fresh cilantro and avocado. A tasty breakfast, brunch or even dinner.
Who else loves breakfast for dinner? As a kid it was always one of my favorite dinners. There was something just so fun about having breakfast at night!
The other day I saw poblano peppers on sale and I had to buy some! I love peppers, and summertime is their season. I always get excited when I see peppers up front and center at the grocery store. It means it’s time for homemade salsa or enchilada sauce.
One of my faves is this homemade green enchilada sauce. If you haven’t made homemade green enchilada sauce check out my recipe. It’s so much better than canned! And while every so often I still buy the canned stuff, during pepper season, homemade is my go to.
Sometimes if I’m really on top of things, I’ll buy the fresh peppers in season, roast them and freeze them to use during winter. But like I said, that’s when I’m really on top of things. Which I wish was always, but honestly is not. Like every mother, my list of things I want to do is super long, and my list of completed tasks is … well … not quite as long.
Now, back to my breakfast for dinner. The other day when I bought poblano peppers I wasn’t sure what I was going to make with them, but I figured I’d buy them and just get creative one night. I picked up sometime cilantro, avocado and pepper jack cheese cause I thought maybe I’d use those in my dish.
A few nights later, I still hadn’t used my peppers, and it was time. So, I looked in the fridge, glanced in the pantry, and I was inspired to make a breakfast stuffed pepper for dinner. And guys, Southwest Stuffed Poblano Peppers were so delicious!
I started by roasting the peppers. I placed them on a pan lined with parchment paper and broiled the peppers until nice and browned. In ordered to get the peppers browned on all sides, I turned them every minute or so. Then I placed the peppers in a plastic bag for 10 minutes or so. As the peppers sat and rested the hot steam covered them and softened their skin — which makes skin removal a breeze.
While the peppers rested I tossed the yams and sweet potatoes in some granulated garlic, chili powder, cumin, smoked paprika and a little S & P. Roasting those beauties for about 20 minutes. I just love sweet potatoes with Mexican seasoning. It’s the perfect balance of sweet and spice.
As the potatoes cooked, I scrambled eggs. It seems that I’m always multi-tasking in the kitchen, but it’s necessary if I want to get dinner on the table within a reasonable hour.
When everything was ready, I stuffed the peppers, topped them with grated cheese and popped them in the oven to broil until the cheese was nice and melty.
I served these Southwest Stuffed Poblano Peppers topped with cilantro, a drizzle of hot sauce and avocado. You could also add sour cream if you like.
I really enjoyed my breakfast for dinner. It was much different than the traditional French toast that I always request as a kid, but definitely satisfying and delicious.
Sometimes my favorite dinners are the ones that are unplanned. It really gives me a chance to get creative in the kitchen, which is what I love most.
I love adding a bit of hot sauce to savory egg dishes or Mexican dinners. Some of my go to hot sauces are:
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