Chorizo and Egg Stuffed Poblano Peppers
Looking for stuffed chili peppers for breakfast? Here is a recipe for spicy chorizo, eggs and cheese stuffed into poblano peppers and baked, then topped with avocados.
Today we have another stuffed chili pepper recipe, this time for breakfast. And with poblano peppers. We both love poblano peppers immensely.
They’re distinctive, with a flavor different from other peppers, more earthy, and the perfect size for a smaller portion meal, unless you want to eat a whole bunch of them like we normally do. This recipe incorporates spicy chorizo that has been cooked up with onions and jalapeno peppers, then mixed with eggs and stuffed into the wonderful poblano.
We were sitting around in the morning, a little tired from the crazy night before, not really feeling the work thing, wondering what to make for a quick breakfast, but not TOO quick, not like a super-quick soft boiled egg on toast or an even quicker cold pizza slice.
We wanted something good and relaxing to enjoy on our deck that overlooks the pond. No stress! These stuffed poblano peppers are easy to make, truly stress free. A little cooking required, a little stuffing, a little topping with cheese, a little baking. And then comes the eating.
You can roast the peppers first, then peel them if you’d like. You’ll get softer peppers this way, and the roasted flavor, or just toss them into the oven like this and keep the skins and slightly firmer results.
I usually like to roast poblanos first, but with this particular recipe, I don’t notice too much of a difference and it will save you some time for when you want to just sit and eat and enjoy your coffee, and maybe the geese and herons in the pond.
And don’t forget the avocado slices! A must! Or the hot sauce. Something about chorizo and hot sauce that makes me go “Yeah!”
I was talking with Mike about ideas for breakfast and opened the fridge, and the first thing I saw were the poblanos. I said, “What can we do with these? Some kind of stuffing?” His eyes lit up. I thought, what a great subsitution for bread since we didn’t have any, and they just so happen to taste awesome.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 1 small onion chopped
- 1 jalapeno pepper chopped
- 1 teaspoon olive oil
- 6 ounces chorizo
- 4 eggs beaten
- Freshly ground pepper
- 2 poblano peppers
- ½ cup shredded pepperjack cheese
- 1 small avocado diced, for serving
- Chopped cilantro for serving
Preheat oven to 350 degrees.
Heat a small pan to medium heat and add olive oil. Heat through.
Add onion and jalapeno pepper. Stir and cook a couple minutes.
Add chorizo and break apart with a spoon. Cook about 5 minutes, or until chorizo is cooked through.
Add the beaten eggs and stir. Cook about a minute, or until the eggs are cooked through and everything is nicely mixed up. Season with pepper.
Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking dish.
Stuff each with the egg-chorizo mixture and bake 25-30 minutes.
Top them with cheese and bake another couple minutes to melt the cheese.
Set onto serving plates and top with avocado cubes.
Sprinkle with cilantro and serve with your favorite hot sauce.