This Poblano Omelet Recipe is literally overflowing with delicious flavors, and the presentation is unique and fun. Smoky Poblano pepper recipes do not disappoint!How fun is this omelet presentation? And it’s easy to do!
How to Fill a Pepper With an Omelet
Make a slit on one side of a roasted and peeled pepper.
Remove the seeds from the pepper, being careful to keep it intact.
Place the pepper in a baking dish.
In a large mixing bowl, whisk the eggs until they’re well blended and mix with other ingredients.
Use a measuring cup or ladle to add the egg mixture to the pepper.
Bake in a 375 degree F oven until the egg mixture is set in the middle, about 30 minutes.
Let them cool for about 10 minutes before serving.
(Much more detailed instructions for this recipe are below.)
What do Poblano chiles taste like?
- Poblano chiles are mild with a smoky, somewhat rich earthy flavor.
Fun fact: Dried Poblano chile peppers are called Ancho Chiles.
This Poblano Pepper Omelet recipe was exactly what I’d hoped it would be — comforting, full of delicious strong flavors and hearty.
Inspiration for Poblano Omelet Recipe
I’ve been cooking my way through a big, beautiful pile of peppers since the launch of the The Great Pepper Cookbook from Melissa’s Produce.
I can never get enough Poblano chile recipes so yesterday I made this breakfast/brunch dish with the Poblanos and it’s amazing!
What’s in this Poblano Omelet Recipe?
- poblano chile peppers
- sun-dried tomatoes
- cheddar cheese
Doesn’t that list make you hungry!?
I hope you love it!
Oh, and if you like this, you will also enjoy my Portueguese Sausage Mushroom Omelet.
Poblano Pepper Omelet
- 4 large Poblano chile peppers, roasted and peeled (Click here for How to Roast and Peel Peppers)
- ⅓ pound raw sausage (pork or chicken), squeezed out of the casings
- ½ cup yellow onion, finely chopped
- ¼ cup of your favorite pesto (click here for the one I used)
- 2 tablespoons marinated sun-dried tomatoes, finely chopped
- 8 large eggs
- 2 tablespoons Cheddar cheese, grated
- Prepare the roasted, peeled peppers. Use a paring knife to make a slit on one side of each roasted and peeled pepper -- do not cut through the entire pepper. Once the slit has been made, gently remove the seeds from the pepper, being careful to keep it intact. Place the peppers in a small enough baking dish, so that the peppers are close enough together that the sides hold each other up -- like a bowl. (If you happen to have small individual baking dishes, that fit the pepper with the sides resting along the edges, that's great, too.) Set the peppers aside.
- Set the oven. Preheat the oven to 375°F and adjust a rack to the center.
- Cook the sausage. Add the sausage to a medium-sized sauté pan, break it up into very small pieces, and sauté over medium heat until it's cooked through, about 7 minutes.
- Add and cook onion, pesto and tomatoes. Add the onion and continue to sauté until he onion begins to caramelize, about 5 minutes. (There should be enough grease from the sausage for sautéing the onion, but if not, add a bit of olive oil.) Mix in the pesto and sun-dried tomatoes and stir to blend. Turn off the heat and let the mixture cool to room temperature.
- Whisk and add eggs. In a large mixing bowl, whisk the eggs until they're well blended. Once the sausage mixture has cooled, mix it into the eggs, and using a measuring cup or ladle, add ¾ to 1 cup into each of the Poblano "bowls." (If a little seeps out, that's okay -- though if it seems to be more than a little, use crumpled foil to help hold the sides of the peppers up.)
- Bake. Sprinkle a bit of the cheese on top of each one, and bake in the preheated 375°F oven until the egg mixture is set in the middle, about 30 minutes.
- Cool and serve. Let them cool for about 10 minutes before serving.
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