Delicious and hearty breakfast option with a Mexican twist

These breakfast stuffed poblano peppers are filled with scrambled eggs, crispy bacon, black beans, and cheese, making them a perfect combination of flavors and textures. They are easy to make and pack a punch of protein to keep you full until lunchtime.

Ingredients

• 4 large poblano peppers
• 6 eggs, beaten
• 6 slices of bacon, cooked and crumbled
• 1 can of black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the tops off the poblano peppers and remove the seeds and membranes.
3. In a skillet, scramble the eggs until just set. Season with salt and pepper.
4. Stuff each poblano pepper with scrambled eggs, crumbled bacon, black beans, and cheese.
5. Place the stuffed peppers on the prepared baking sheet and bake for 15-20 minutes, or until the peppers are tender and the cheese is melted.
6. Garnish with chopped cilantro before serving.

Interesting Facts