Baked Stuffed Peppers
Baked Stuffed Peppers are a delightful dish that combines roasted poblano peppers with a cheesy filling, perfect for a comforting meal any day of the week.
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.
Notes
Baked Stuffed Peppers can be served warm, straight from the oven, and paired with a side salad, rice, or crusty bread. Consider adding sour cream or salsa on the side for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 to 3 months. Roasting the peppers well adds a smoky flavor, and you can customize the filling with spices, herbs, or even different types of cheese.