Savory Egg Stuffed Poblano Peppers
Prep time
Cook time
Total time
Serves: 2
For the stuffed peppers...
  • 2 poblano peppers
  • 1 Tbl. olive oil
  • ½ cup corn kernels
  • ½ cup white onion, diced
  • ¼ cup red onion, fine diced
  • 1 jalapeno, fine diced
  • salt & pepper
  • ¼ cup fresh cilantro, chopped
  • 2 ounces cream cheese, softened
  • 2 ounces pepperjack cheese, shredded
  • 2 eggs
  • ½ cup shredded cheese
For enchiladas sauced white beans...
  • 1 can white beans, such as Great Northern or Cannellini, rinsed & drained
  • 1 can diced mild green chiles
  • 1 cup Homemade Enchilada Sauce
To serve...
  • 1 avocado, sliced
  • 2 Tbl. red onion, fine diced
  • 2 Tbl. cilantro leaves
For enchilada sauced white beans...
  1. Prepare enchilada sauce. Combine with white beans and mild green chiles. Pour into a baking dish.
  2. Preheat oven to 375 degrees.
For the stuffed peppers...
  1. Flame roast poblano peppers (see Recipe Note in Post).
  2. In a large skillet, heat olive oil over medium heat. Sauté corn, onion and jalapeno until tender. Season with salt & pepper to taste. Remove from heat. Stir in cilantro, cream cheese and shredded cheese until well combined. Season with salt & pepper to taste. Allow to cool slightly.
  3. Remove seeds from peppers. Stuff generously with corn/onion/cheese mixture. Nestle into baking dish. Make a well in the center of each pepper. Add egg. Sprinkle with shredded cheese.
  4. Bake at 375 for 25-30 minutes until egg whites are set. Allow to rest 10 minutes. Serve with sliced avocado, fine diced red onion and fresh cilantro leaves.
Recipe by Lemony Thyme at