Cheese And Shrimp Stuffed Roasted Poblanos With Red Bell Pepper Sauce Recipes

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CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE



Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce image

Categories     Cheese     Pepper     Shellfish     Appetizer     Roast     Christmas     Low Carb     Goat Cheese     Shrimp     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce
Fresh basil leaves (optional)

Steps:

  • Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  • Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
  • Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

SHRIMP-STUFFED POBLANO PEPPERS



Shrimp-Stuffed Poblano Peppers image

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

SHRIMP STUFFED POBLANO PEPPERS



Shrimp Stuffed Poblano Peppers image

I read somewhere that Americans seem to love any type of stuffed food. This recipe is poblano peppers stuffed with shrimp and cheese.

Provided by threeovens

Categories     < 30 Mins

Time 26m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 13

8 poblano peppers
2 tablespoons olive oil
1 lb medium shrimp, chopped
1/2 teaspoon salt
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1/2 cup half-and-half
3/4 cup milk
3/4 cup chihuahua cheese or 3/4 cup monterey jack cheese, grated
1 roasted red pepper, chopped fine
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice

Steps:

  • Cut the tops off the poblano peppers and reserve; remove seeds.
  • Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
  • Cook shrimp in the skillet for 3 minutes; remove and set aside.
  • Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
  • Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
  • Whisk in half and half.
  • Whisk in 1/2 cup of milk; cook 1 minute.
  • Remove skillet from heat and add 1/4 teaspoon salt and cheese.
  • Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
  • Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
  • Stir 1/4 cup of milk into cheese still in skillet to thin out.
  • Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
  • Top with 2 stuffed peppers, with tops, on each plate.
  • Serve warm or room temperature.

RED BELL PEPPER SAUCE



Red Bell Pepper Sauce image

Categories     Sauce     Pepper     Broil     Sauté     Low Carb     Low/No Sugar     Bell Pepper     Winter     Jalapeño     Shallot     Bon Appétit

Yield Makes about 2 1/3 cups

Number Of Ingredients 6

2 large red bell peppers
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
  • Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

ROASTED SHRIMP-STUFFED POBLANOS RECIPE - (4.4/5)



Roasted Shrimp-Stuffed Poblanos Recipe - (4.4/5) image

Provided by ROBandSEAN

Number Of Ingredients 14

1 jar (12 oz.) roasted red peppers, drained
1 can (14.5 oz.) fire-roasted tomatoes
1 1/2 teaspoons kosher salt, divided
6 medium poblano chiles
2 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1/2 to 1 jalapeño chile, chopped
1 teaspoon coriander seeds, crushed with a pan
1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise
8 ounces cream cheese, at room temperature
1 cup shredded jack cheese
1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
1 cup cilantro sprigs

Steps:

  • 1. Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside. 2. Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool. 3. Slit poblanos and remove seeds as shown at left. 4. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add shrimp and remaining 1 tsp. salt. Cook until shrimp starts to turn pink, 2 minutes. Transfer to a bowl. 5. Stir cream and jack cheeses into shrimp mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with queso fresco and cilantro

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