Poblano peppers are one of my favorites from the capsicum annuum family of peppers because they are a mild chili pepper originating from the state of Puebla, Mexico. Their mildness is what makes them kid-friendly and easy on those who don’t like things too spicy.
Cinco de Mayo was celebrated in my kitchen yesterday with this stuffed poblano pepper dish for a creative, but healthy breakfast. But really, you can adjust and/or eat this recipe at any meal!
These stuffed poblanos are not only easy, but roasting poblano peppers solo allows them to be use for so many other recipes!
Ways To Use Roasted Poblano Peppers
- Add to stir fry
- Serve in tacos
- Top a salad with them
- Put them in a sandwich
- Stuff burgers with them along with scallions, cilantro, + bell pepper for a tasty twist on a plain burger
- Add them into tuna or chicken salad
- Stuff them with just about anything!
To Roast The Poblanos
TO PREPARE FOR ROASTING
Cut the tops off + remove the seeds from the inside.
Slice them down the side to remove the seeds, leaving the tops on.
WAYS TO ROAST | “BLISTER” POBLANOS
Slower method is roasting:
Preheat the oven to 400 degrees.
Place the poblanos on a lined baking sheet.
Roast for 20-30 minutes or until starting to blacken and blister- turning every so often.
The quicker prep is broiling:
Place them under the broiler for 5-10 minutes.
BREAKFAST STUFFED POBLANO PEPPERS
Take a roasted poblano pepper and stuff it with refried beans, pan-grilled pineapple + scallions, diced avocado, a handful of slaw mix, + scrambled egg or an egg over-easy. Drizzle with Cholula sauce or Sriracha.