SHRIMP-STUFFED POBLANO PEPPERS
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
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.
ROASTED POBLANOS WITH CREAMY SHRIMP STUFFING
Baby shrimp are widely available frozen and precooked, so keep a couple of bags in the freezer for a versatile ingredient for a variety of meals. Mildly spicy with a creamy filling and a crunchy golden cheese topping, these peppers are sure to become a summer classic.
Time 25m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Move broiler pan about 6 inches away from heating element and preheat broiler.
- Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes.
- Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.
- Meanwhile, put shrimp, sour cream, green onions, cilantro, cumin, salt and 1/2 cup of the tomatillo salsa into a large bowl and toss to combine; set aside.
- Using a paring knife, scrape off and discard skin from peppers.
- Make one incision down the length of each pepper and carefully remove seeds.
- Stuff each pepper with some of the shrimp mixture.
- Pour remaining 1 cup tomatillo salsa into a large baking dish and spread out with a spoon to cover the bottom.
- Arrange stuffed peppers in dish and top with cheese.
- Broil until cheese is bubbly and peppers are hot throughout, 5 to 7 minutes. Serve peppers with more tomatillo salsa spooned over the top, if you like.
Nutrition Facts : Calories 220 calories, Fat 9 grams, SaturatedFat 4.5 grams, Cholesterol 135 milligrams, Sodium 340 milligrams, Carbohydrate 16 grams, Protein 21 grams
ROASTED SHRIMP-STUFFED POBLANOS
Although not fried like the classic version, these easy chiles rellenos are still decadent, thanks to the creamy shrimp and cheese filling. For a vegetarian option, sub canned black beans for the shrimp.
Provided by wp
Time 1h15m
Yield Serves 6
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Slit poblanos and remove seeds as shown at left.
- 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.
- 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.
- *Find at well-stocked grocery stores and Mexican markets.
Nutrition Facts : Calories 426, Carbohydrate 21, Cholesterol 176, Fat 27, Fiber 5.5, Protein 27, SaturatedFat 12, Sodium 1070
ROASTED SHRIMP STUFFED POBLANO PEPPERS
Baby shrimp are widely available frozen and precooked, so keep a couple of bags in the freezer for a versatile ingredient for a variety of meals. Mildly spicy with a creamy filling and a crunchy golden cheese topping, these peppers are sure to become a summer classic.
Provided by Candid Appetite
Categories Pescatarian Nut-Free Spicy Weekend Project Gluten-Free Egg-Free Soy-Free Blender Food Processor Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Oven Stove
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Shred the Monterey Jack Cheese (1 cup). Crumble the Queso Fresco (1/4 cup). Soften the Cream Cheese (8 ounce). Chop the Yellow Onion (1) and Garlic (2 clove).
- Deseed and mince the Jalapeño Pepper (1). Peel and devein the Shrimp (1 pound).
- Place the Red Bell Pepper (3) on a baking sheet lined with foil paper. Place under the broiler and char the skins, turning often to evenly blacken. About 8 to 10 minutes. Remove from the oven and transfer the peppers to a bowl.
- Cover the bowl with plastic wrap and allowthe peppers to cool completely. Once cooled, transfer them to a cutting board. Remove the stems and seeds. Using the blade of your knife to scrape off the charred skin.
- In a food processor or blender, combine the roasted peppers, Canned Fire Roasted Diced Tomatoes (14 ounce), Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), Garlic Powder (1/2 teaspoon), and Ground Cumin (1/2 teaspoon).
- Purée until completely smooth. Set aside and reserve for later.
- Char the Poblano Pepper (6) directly over an open flame on your stove. Once the poblanos are charred all around, transfer to a plate or dish and allow to cool completely, uncovered.
- Once cool, carefully remove the skin by scraping the outside with the blade of your knife. Remove the seeds from the poblano peppers (keeping the stems in tact) by making a slit down the middle and scooping out the seeds. Set peppers aside.
- Preheat oven to 350 degrees F (180 degrees C).
- Heat a skillet over medium heat. When hot add Olive Oil (2 tablespoon). Add the chopped onion, garlic, and jalapeno pepper. Sauté for 5 minutes until veggies are soft. Season with Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Ground Coriander (3/4 teaspoon).
- Add the shrimp and stir. Cook until the shrimp turn pink and are no longer opaque. Be careful not to over cook them. Turn off the flame and remove the pan from the stove. Allow to cool slightly.
- In a large bowl, combine the softened cream cheese, monterey jack cheese, and cooked shrimp. Stir until smooth and well combined. Stuff the medium poblano peppers with the cheese-shrimp mixture, dividing the filling evenly between them.
- Spoon the red bell peppers sauce onto the bottom of a 9×13 inch baking dish or 6 individual serving dishes. Place the stuffed peppers on top of the sauce. Bake for 40 minutes on a baking sheet lined with foil to catch any drippings.
- The cheese should be bubbly, and the tops golden brown. Remove from oven and top with crumbled queso fresco and Fresh Cilantro (1/4 cup). Serve right away. Enjoy!
Nutrition Facts : Calories 72 calories, Protein 4.7 g, Fat 4.8 g, Carbohydrate 3.0 g, Fiber 0.8 g, Sugar 1.9 g, Sodium 196.0 mg, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 31.5 mg, UnsaturatedFat 1.9 g
CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE
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
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
POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
- Preheat oven to 400 degrees F.
- Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
- When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
SHRIMP STUFFED POBLANO PEPPERS
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
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.
ROASTED SHRIMP-STUFFED POBLANOS RECIPE - (4.4/5)
Provided by ROBandSEAN
Number Of Ingredients 14
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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