Baked Stuffed Peppers is a delightful dish that combines the flavors of roasted poblano peppers with a cheesy filling. It is both comforting and satisfying, making it a perfect meal for any day of the week. Whether you are looking for a quick dinner or a dish to impress your friends, stuffed peppers can fit the bill!
Table of Contents
Why Make This Recipe
Making Baked Stuffed Peppers allows you to enjoy a warm, hearty meal that is packed with flavor. The combination of creamy cheese and fluffy eggs makes the filling rich and delicious. Additionally, this dish is easy to prepare and is a great way to incorporate vegetables into your diet. It can be customized with your favorite spices or ingredients, making it versatile for all tastes.
How to Make Baked Stuffed Peppers
Ingredients:
- 6 large Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 4 large Eggs
- 1/3 cup All-purpose flour
- 1/2 cup Milk
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 cup Shredded cheddar cheese (for topping)
- Non-stick spray or butter (for greasing)
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Roast the poblano peppers over an open flame or under your oven’s broiler until all sides are charred and blistered.
- Transfer the peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes.
- Peel the skins off the peppers, make a lengthwise slit in each, and remove the seeds.
- Stuff each pepper with shredded Monterey Jack cheese and arrange them seam-side down in the baking dish.
- In a mixing bowl, beat the eggs until soft and frothy. Add the flour, milk, baking powder, salt, and pepper, and whisk until smooth.
- Pour the egg mixture evenly over the stuffed peppers.
- Sprinkle shredded cheddar cheese on top.
- Bake for 30 to 35 minutes, or until the top is puffed and golden brown.
- Let cool slightly before slicing and serving.
How to Serve Baked Stuffed Peppers
Baked Stuffed Peppers can be served warm, straight from the oven. They make a great main course and can be complemented with a side salad, some rice, or crusty bread. You can also add a dollop of sour cream or salsa on the side for extra flavor.
How to Store Baked Stuffed Peppers
If you have leftovers, store Baked Stuffed Peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through. You can freeze them as well; just wrap them tightly and they will last for about 2 to 3 months.
Tips to Make Baked Stuffed Peppers
- Make sure to roast the peppers well; this adds a smoky flavor.
- You can add different spices or herbs to the cheese mixture for added taste.
- If you like it spicy, consider adding jalapeños or using pepper jack cheese.
Variation
You can easily change the filling by adding cooked meat, beans, or vegetables to make it more hearty. You can also swap out the cheese types based on your preference.
FAQs
1. Can I use other types of peppers?
Yes! While poblano peppers are great for this recipe, you can use bell peppers or any other type of pepper you prefer.
2. How can I make this dish vegetarian?
This recipe is already vegetarian! Just ensure you use cheese that fits your dietary preference.
3. Can I make stuffed peppers ahead of time?
Yes! You can prepare the stuffed peppers a day in advance and bake them when you are ready to eat.
Baked Stuffed Peppers
Ingredients
Main Ingredients
- 6 large Poblano peppers For stuffing
- 2 cups Shredded Monterey Jack cheese For stuffing
- 4 large Eggs For the filling
- ⅓ cup All-purpose flour For the filling
- ½ cup Milk For the filling
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Shredded cheddar cheese For topping
- Non-stick spray or butter For greasing the baking dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Roast the poblano peppers over an open flame or under your oven’s broiler until all sides are charred and blistered.
- Transfer the peppers to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes.
- Peel the skins off the peppers, make a lengthwise slit in each, and remove the seeds.
- Stuff each pepper with shredded Monterey Jack cheese and arrange them seam-side down in the baking dish.
- In a mixing bowl, beat the eggs until soft and frothy. Add the flour, milk, baking powder, salt, and pepper, and whisk until smooth.
- Pour the egg mixture evenly over the stuffed peppers.
- Sprinkle shredded cheddar cheese on top.
Baking
- Bake for 30 to 35 minutes, or until the top is puffed and golden brown.
- Let cool slightly before slicing and serving.
