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Savory Egg Stuffed Poblano Peppers2

Savory Egg Stuffed Poblano Peppers

Libby with Lemony Thyme
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2

Ingredients
  

For the stuffed peppers...

  • 2 poblano peppers
  • 1 Tbl. olive oil
  • 1/2 cup corn kernels
  • 1/2 cup white onion diced
  • 1/4 cup red onion fine diced
  • 1 jalapeno fine diced
  • salt & pepper
  • 1/4 cup fresh cilantro chopped
  • 2 ounces cream cheese softened
  • 2 ounces pepperjack cheese shredded
  • 2 eggs
  • 1/2 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

Instructions
 

For enchilada sauced white beans...

  • Prepare enchilada sauce. Combine with white beans and mild green chiles. Pour into a baking dish.
  • Preheat oven to 375 degrees.

For the stuffed peppers...

  • Flame roast poblano peppers (see Recipe Note in Post).
  • 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.
  • 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.
  • 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.