Breakfast Stuffed Poblano Peppers

Ingredients

• 1  baby bella mushroom chopped
• 1 teaspoon butter or as needed
• 2  eggs 
• 1.5 teaspoons cilantro leaves fresh chopped
• 1  green onion finely chopped
• 1 serving salt and ground pepper black to taste
• 1.5 teaspoons milk 
• 0.3 cup cheddar-monterey jack cheese blend shredded
• 1 teaspoon olive oil 
• 1  poblano pepper - seeds removed stemmed
• 1 small tomatoes diced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• toaster

Directions

1. Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
3. Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
4. Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5. Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
6. Bake in the oven until cheese is melted, 3 to 5 minutes.