Stuffed Breakfast Poblano Peppers

ripieno/stuffed

I am really getting excited about the coming months. While others groan with irritation, I am excited about the crispness of the air and the beauty of the snow. I may not feel the same way in a few months, but it has been so long since I have lived in a real winter climate. Granted, I have all the wrong clothes and have been freezing my booty off, but that's what shopping is for! :)

looking outside my bedroom balcony

My favorite time of day has been early morning, before sunrise. I love looking at the stars. In fact, we were late to Boot Camp one morning last week because the morning sky was so bright with stars. I was surprised, as I stared upward with my mouth wide open, that I remembered and identified so many of the constellations. As if not that is not beautiful enough, after the sun rises, the mountains remind me of the day's beauty. They just don't look real! Stunning.

But, back to food. I am still enjoying breakfast duty. Recently, I decided to go with a more substantial breakfast. It was delicious, the clients enjoyed the dish, and it will return on the menu rotation. I made 20 plates, but scaled down the recipe here.

Stuffed Breakfast Poblano Peppers



4 Poblano peppers, whole
½ lb. sausage, sliced *
1 lg. onion, diced
5 eggs
5 egg whites
4 slices pepper jack cheese
Salsa

Preheat Broiler. Roast peppers until all charred and soft. Remove from oven and let cool until they can be touched. Remove the charred skin and carefully cut along the longest side to remove the inside seeds.

In the meantime, sauté onions until translucent. Add sausage, then eggs and egg whites. Cook scrambled until your preferred doneness. Generously fill each Poblano with the sausage/egg mixture and place on a baking pan. Top with pepper jack slice. Broil until the cheese begins to melt.

Serve hot with a side of salsa.