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Breakfast 'Rellenos'
and green salad with oranges

Active: 45 Total: 45

Smoky roasted peppers stuffed with cheesy eggs is breakfast-for-dinner at its best. Feel free to customize the toppings or add fillings if you like!
Smarts: Cooking the eggs until just soft-set makes them easier to scoop into the pepper halves and ensures that they don't overcook in the oven.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Breakfast 'Rellenos':
  • Cheese, cheddar - 2 oz + 2 oz , shredded (look for pre-shredded to save time; sub Mexican blend)
  • Peppers, poblano - 4 , halved lengthwise and seeds removed
  • Chives, fresh - 1 Tbsp , finely chopped
  • Avocados - 1 , thinly sliced
  • Eggs - 8
  • Salt - 3/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Tortillas, corn or flour (opt) - 4 , for serving
  • Hot sauce - for serving
  • Sour cream (opt) - 1/3 cup , for serving
Green Salad with Oranges:
  • Vinegar, white wine - 1 Tbsp
  • Honey - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 2 Tbsp
  • Lettuce, butterhead - 5 oz , chopped or torn (sub any salad greens)
  • Oranges - 2 , segmented
  • Pepitas / pumpkin seeds - 2 Tbsp

Prep

  1. Cheese / Peppers - (If prepping right before cooking, get oven heating and peppers roasting first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, honey, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Chives / Avocados / Lettuce / Oranges - Prep as directed.

  4. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat oven to 400F / 204C. Brush a baking sheet with some cooking oil or coat with cooking spray. Spread pepper halves evenly over the baking sheet. Roast the peppers until they are mostly tender but still hold their shape, 18 to 20 minutes.

  2. While peppers roast, heat a large nonstick skillet with cooking oil over medium heat. Pour in the eggs and scramble, stirring frequently, until the eggs are soft-set (do not cook the eggs completely - they will finish cooking in the oven), 3 to 4 minutes. Remove from heat and fold in the first portion of cheese and chives.

  3. Spoon the egg mixture into the pepper halves, mounding it up slightly if needed. Scatter the second portion of cheese over top of the peppers. Return the tray to the oven and bake until eggs are fully set and cheese is melted and bubbly, ~3-5 minutes more. Remove from the oven and top each pepper with avocado slices.

  4. Combine lettuce, oranges, and pumpkin seeds in a serving or mixing bowl. Toss with vinaigrette until salad is dressed to your liking.

  5. Warm tortillas (if using) according to package directions.

  6. Serve peppers with hot sauce and sour cream (if using) for topping. Enjoy with salad and warm tortillas on the side.


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