Stuffed peppers is one of my favorite dishes. If I’m eating Mexican food, 99% I’m going to get a stuffed pepper. While the traditional stuffed pepper dish comes with meat and cheese, I thought of branching out a bit and trying a breakfast version.
In the winter I usually forego my typical smoothie breakfast, in favor of hot dishes. However, I miss the amount of veggies that my green smoothie would give me. In order to substitute for that, I’ve been experimenting with different ways to add more veggies to my hot breakfasts. Eating a stuffed pepper with eggs and vegetables, is a great option!
As usual, you can experiment with this recipe and try different veggies that work for you. Along with tortillas as pictured in the photo, I would also highly recommend eating this with some avocado and salsa, or pico de gallo, it tastes delicious!
So without further ado…let us begin!
You will need:
- 6 eggs, preferably free-range and pasture raised
- 4 large poblano peppers
- 3 cups spinach
- 1 large sweet potato, diced
- 1 pkg bella mushrooms (8 oz) or 8 oz mushrooms of your choice
- 1 cup diced tomato
- 1 avocado
- 1/2 cup diced onion
- 2 tbsp coconut oil
- 1 /2 cup thinly sliced green onion
- Spray oil or brush to brush on oil
Preheat your oven to 350 degrees to roast the poblano peppers
For the peppers, may one slit lengthwise down each pepper. Carefully open it, and remove the seed part inside, taking care not to remove the stem with it. You may need to use your knife to cut the seed part away from the stem.
Take out your pan, and spray or brush oil on the bottom, then spray or brush around each pepper. Make sure to add oil around the full pepper and not just the bottom. This will allow for a delicious roast all over, and won’t dry out the outside skin.
Bake in the oven for about 20 minutes, making sure to check them often so that they don’t burn.
As your peppers roast, use this time to dice all the vegetables and saute them. You can saute each vegetable separately according to your desired level of cooking, or you can get creative and mix and match.
I personally liked to saute the mushrooms and onions together, the spinach separate as well as the the sweet potato. I also left the tomatoes raw and mixed with some green onion, but that is up to you. You can also choose to leave all the vegetables raw and just cook the potato.
If your peppers are done roasting, either take them out of the oven, or turn off the oven so that they stay warm.
Cook the eggs last, so they will be fresh and hot to put in your hot pepper. Scrambled eggs is the most ideal for this recipe, but you can also fry, poach or boil them just the same.
To stuff the pepper, remove from the tray and put in the plate that you will serve or eat from. Carefully add the eggs inside, and then top with the sauteed mushrooms and onions. Top with a bit of green onion for garnish.
Place the rest of the vegetables around the plate, or if you have room, stuff them into your peppers as well.
Serve immediately with a side of tortillas, salsa or hot sauce, and avocado.