Can you tell me a better way to start the day other than breakfast? Breakfast as we know it is the most important meal of the day. I especially love when I get to take the time to make a nice breakfast and enjoy it. These breakfast stuffed peppers is another recipe I put together in no time.
One of the reasons I enjoy cooking is being able to use up what I have sitting around and creating something good. I had a poblano pepper in the fridge that was going bad and thought I make something with it for breakfast.
Stuffed peppers are typically a dinner meal and usually stuffed with rice, a variation of ground meat, spices and cheese. These breakfast peppers come together pretty easily. The key is broiling the pepper to get a good char and peeling the outer skin after it cools.
For the stuffing, I used crumbled up air fried tater tots, scrambled eggs with peppers and green onions, salami and cheese. Feel free to use turkey bacon or regular bacon over salami. With that being said the salami added a pleasant bite to the recipe.
Breakfast Stuffed Peppers
Stuffed poblano pepper with tater tots, scrambled eggs, salami and cheese
- 2 poblano peppers (large)
- 4 eggs (large)
- 1½ cups frozen tater tots
- ½ red bell pepper
- 1 stalk green onion
- 6 slices salami
- ¼ cup shredded cheese (cheddar)
- olive oil (extra virgin)
- salt and pepper
- cotija cheese (optional)
Set your oven to the broiler setting on high if you have that option. Rinse and dry then poblano peppers and then place them on a foil lined baking sheet. Drizzle with a little olive oil and rub it into the peppers. Place it about 3-4 inches under the broiler and watch closely. It should begin to darken and get a nice char in about 2-3 minutes. Carefully flip the peppers and broil for additional 2-3 minutes. Once done place in a glass bowl, cover with saran wrap and allow to cool.
While the peppers are under the broiler or after, dice the red bell peppers, slice the green onion and cut the salami into strips. You can thaw out the tater tots in the microwave but for a crunchy texture toss it in an air fryer for 7 minutes, flipping frequently.
Heat a skillet over medium heat and add a drizzle of olive oil, the dice red peppers and green onions. Allow to cook for about 3 minutes until softened. Crack and beat the eggs then add it to the skillet with the peppers and onions. Stir frequently and watch the heat to avoid overcooking it. Salt and pepper the scramble before removing the eggs from the skillet once it has set.
Using a knife, scrape the skin off the poblano peppers and cut an opening lengthwise down the middle. Use a spoon to scoop out the seeds and prepare it for the filling. While you do this, heat the oven to 420°
Start by roughly crumbling the tater tots and place it in the poblano peppers. Next add the eggs on top of the tater tots and then the salami strips. Top with the shredded cheese and place the stuffed peppers back in the oven for about 5 minutes or until the cheese melts.
Carefully remove from the oven and enjoy! Top with some cotija cheese or more green onions!
