Shrimp-Stuffed Poblano Peppers Recipe
It is special to me because I created this dish for my mother when she moved back to our hometown. She was staying in my home until her home was ready to move into. Since my mom really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted with the creation.Tina Garcia-Ortiz, Tampa, Florida
- 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
- 1 cup panko (Japanese) bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15-in. x 10-in. x 1-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 15-in. x 10-in. x 1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown. Yield: 8 servings.
Originally published as Shrimp-Stuffed Poblano Peppers in Mexican Bookazine 2012
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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