Egg Stuffed Poblano Pepper Boats {A Meatless Monday Recipe

Egg Stuffed Poblano Pepper Boats {A Meatless Monday Recipe

Egg stuffed poblano pepper boats are a low-carb twist to the classic egg in a basket. Instead of cracking the egg inside a hole of a slice of bread the eggs are placed inside poblano peppers, cut into boats. They are the perfect mixture of mild spice, soft creamy eggs, and extra-sharp cheddar cheese.

This recipe comes from Jacques Pepin who is one of my favorite chefs to watch cook. He’s got the sweetest personality and all of his dishes look amazing. He always offers detailed techniques that are really useful when working your way around the kitchen.

Egg stuffed poblano peppers are prepared in a skillet, which is a lot faster than baking them. It is also a great way to ensure the whites are fully cooked while the yolks stay runny.

Here, let me tell you all about how to make them…

How To Make Egg Stuffed Poblano Pepper Boats

First, slice the poblano peppers in half lengthwise, as equally as possible with the stem intact. Remove the seeds and any flesh from the veins.

Don’t cut off the stem. It’s important to cut the peppers directly down the center so that both sides with have a little height so that the “boats” hold the eggs.

The first time I made these I cut off the stem and there was not enough pepper on the end to hold the egg. The egg oozed out into the pan and stuck. That is not something I want to happen to you, so keep that in mind when slicing your peppers. I also recommend using a non-stick pan, just in case some the egg leaks out.

sliced poblano peppers

Next, pour the oil and water to a medium non-stick skillet (with a lid), over medium-high heat. Season the oil and water with about ¼ teaspoon of salt. The salt helps to break down the cell walls of the pepper so that it softens it slightly.

Place the peppers into the pan cut side down. Cook covered with the lid, turning occasionally, until the peppers have softened, but still somewhat firm; about 5 to 7 minutes.

Turn off the heat and turn the peppers over cut side up if needed.

Sprinkle two tablespoons of cheese inside each pepper. Break an egg into a small bowl and pour one egg into each pepper, and sprinkle the eggs with the remaining cheese (about 2 tablespoons each).

Season with salt and pepper, to taste.

Turn the heat back onto medium. Cover and cook, until the egg whites have set and the yolks are still runny; about 3 to 5 minutes.

Turn off the heat. Transfer each pepper to a serving plate, sprinkle with fresh cilantro (if desired), and serve immediately.

Egg stuffed poblano pepper boats are a low-carb twist to the classic egg in a basket. A great vegetarian option to serve for any Meatless Monday meal.

Extra Toppings To Consider

While the egg stuffed poblano pepper boats are perfect served simple, you could definitely kick them up by adding some of your favorite toppings.

Here are a few toppings that I have thought of in case I’ve piqued your interest:

  • black beans
  • salsa
  • avocado
  • hot sauce
  • shredded cheese
  • refried beans
  • sour cream
  • chives
Egg stuffed poblano pepper boats are a low-carb twist to the classic egg in a basket. A great vegetarian option to serve for any Meatless Monday meal.

The “boats” are also very functional and they are really easy to make. Several can be made in a large pan at one time to feed more people. Not to mention that they make a really great vegetarian option to serve for any mealtime on Meatless Monday.

Enjoy!

egg stuffed poblano pepper boats
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5 from 1 vote

Egg Stuffed Poblano Peppers

Egg stuffed poblano pepper boats are a low-carb twist to the classic egg in a basket. A great vegetarian option to serve for any Meatless Monday meal.
Course Breakfast, Brunch
Cuisine American, Meatless Monday, Vegetarian
Keyword Egg, Poblano Peppers, Stuffed
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 219kcal

Ingredients

  • 2 poblano about 4 ounces each
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup water
  • ½ teaspoon salt
  • 1 cup extra-sharp cheddar cheese grated
  • 4 large eggs
  • ¼ teaspoon Kosher salt + extra for seasoning the finished peppers
  • black pepper fresh cracked, to taste
  • 2 tablespoons cilantro fresh (optional)

Instructions

  • Slice the poblano peppers in half lengthwise, as equally as possible with the stem intact. Remove the seeds and any flesh from the veins.
  • Pour the oil and water to a medium non-stick skillet (with a lid), over medium-high heat. Season the oil and water with about ¼ teaspoon of salt. Place the peppers into the pan cut side down. Cook covered with the lid, turning occasionally, until the peppers have softened, but still somewhat firm; about 5 to 7 minutes.
  • Turn off the heat and turn the peppers over cut side up if needed. Sprinkle two tablespoons of cheese inside each pepper. Break an egg into a small bowl and pour one egg into each pepper, and sprinkle the eggs with the remaining cheese (about 2 tablespoons each). Season with salt and pepper, to taste.
  • Turn the heat back onto medium. Cover and cook, until the egg whites are set and the yolks are still runny; about 3 to 5 minutes.
  • Turn off the heat. Transfer each pepper to a serving plate, sprinkle with fresh cilantro (if desired), and serve immediately.

Notes

If you really want a spicy stuffed pepper, leave in the seeds!
Recipe from Jacques Pepin’s Heart & Soul in the Kitchen

Nutrition

Calories: 219kcal | Carbohydrates: 3g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 193mg | Sodium: 676mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 47.9mg | Calcium: 234mg | Iron: 1.2mg
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Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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