Breakfast Stuffed Poblano Peppers
A hearty, low-carb breakfast featuring roasted poblano peppers stuffed with a savory mix of eggs, fresh veggies, and herbs — perfect for fueling your morning without the carbs.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Poblano Pepper, Stemmed, Slit Down One Side, and Seeds Removed
- 1 tsp. Olive Oil
- 2 Large Eggs
- 1 tsp. Phase-Approved Milk (optional)
- 1 Small Tomato, diced
- 1 Baby Bella Mushroom, chopped
- 1 Green Onion, finely chopped
- 1½ tsp. Fresh Cilantro, chopped
- Salt and Ground Black Pepper, to taste
Preparation
Step 1
Preheat oven to 375°F (190°C). Rub the poblano pepper with olive oil and place on a baking sheet.
Step 2
Roast the pepper for 8–10 minutes until slightly softened but still firm enough to hold shape. Remove and let cool slightly.
Step 3
In a bowl, whisk together eggs, milk (if using), tomato, mushroom, green onion, cilantro, salt, and pepper.
Step 4
Gently open the slit in the poblano and pour the egg mixture inside.
Step 5
Place back in the oven and bake for 15–18 minutes, or until eggs are set and lightly golden.
Step 6
Garnish with extra cilantro or green onion if desired, and enjoy!
