- 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.
Reviews forShrimp-Stuffed Poblano Peppers
"We enjoyed these. I used fresh cilantro because I do not feel the dry has much flavor. Also, you could substitute any meat these to change it up."
"I was very disappointed in these. I tasted the filling prior to filling the poblanos and thought it was very tasty and looked forward to the end result. However, after cooking, the flavor was completely bland. If I make again, I will look at making modifications, especially the addition of more seasoning."
"I loved these! The flavor was great and my poblanos were a little spicy . Delicious!I tried them for lunch and am making them for a luncheon. These will be great in the summertime too."
"I also made these for a party. Needed some modifications. Try using fresh cilantro. Dried has no flavor at all. Gave this some color by adding a little Rotel (Chopped chillies and tomatoes )"
"I charred the peppers on the grill first and peeled the skin. I also added a 2 oz jar of diced pimientos and used 1 1/2 cup of Acini de Pepe pasta instead of rice because it was easier to make than 45 minute cooked rice. Delicious!!!"
"We had these this week and they were delish! It is a recipe that lends itself to modification too. I had some leftover wild rice that I used, and since I couldn't find poblanos at the store, I used pepper jack cheese for half the cheese. We'll be making these again, for sure."
"I made these yesterday and they were delicious! My husband ate 2 servings of these, which is something he very rarely does. It's a keeper."