Ingredients and Weight:
- 12 poblano peppers (1 pound)
- 12 large eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 onion, chopped (1/2 cup)
- 1 bell pepper, chopped (1/2 cup)
- 1 can (15 ounces) tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
45 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Roast poblano peppers over an open flame or on a grill until charred on all sides.
- Place the peppers in a paper bag and let them steam for 15 minutes.
- Remove the stems and seeds from the peppers.
- In a bowl, whisk together the eggs, cheddar cheese, Monterey Jack cheese, onion, bell pepper, tomato sauce, chili powder, cumin, salt, and pepper.
- Stuff the peppers with the egg mixture.
- Place the peppers in a greased 9x13-inch baking dish.
- Bake for 45 minutes, or until the peppers are soft and the eggs are cooked through.
Nutritional Information:
- Calories: 280
- Fat: 15 grams
- Protein: 18 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Savory and spicy
- Creamy and cheesy
- Perfect for a crowd
User Comments:
- "This casserole was a hit at our party! The peppers were so flavorful and the egg mixture was creamy and delicious."
- "I used a blend of three different types of cheese, and it added a really nice flavor to the dish."
- "I made this casserole ahead of time and it reheated perfectly."
Special Precautions and Tips:
- Wear gloves when handling chili peppers to avoid skin irritation.
- If you don't have an open flame or grill, you can broil the peppers in the oven on high for 5-7 minutes per side.
- You can also use a combination of different cheese, such as cheddar, Monterey Jack, and mozzarella.
- If you want a spicier casserole, add more chili powder to taste.
