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.
  • CourseBreakfast, Brunch, Dinner, Lunch, Main Dish
  • CuisineAmerican, Mexican, Vegetarian
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Ingredients
Roasted Sweet Potatoes
Stuffed Peppers
Instructions
  1. Turn the oven to broil.
  2. Place peppers on a parchment paper or foil lined baking sheet. Broil, turning occasionally until all the sides are browned.
  3. With tongs, transfer the peppers to a gallon sized bag or container and cover. Let rest for about 10 minutes and remove the skin. Slice a slit into the top of the peppers and remove the seeds. Set aside.
  4. While the peppers are resting, turn the oven to 375 degrees and toss the potatoes in the seasonings. Place on a parchment paper lined baking sheet. Roast the potatoes about 25 minutes, turning half way through.
  5. Scramble the eggs and set aside.
  6. After the potatoes are done, place the peppers on a parchment paper lined baking sheet and stuff alternating with potatoes and eggs. Top with grated cheese.
  7. Turn the broiler on and broil the peppers until the cheese is nice and melty.
  8. Serve topped with cilantro, a drizzle of hot sauce and a side of avocado. Enjoy!
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