Shrimp-Stuffed Poblano Peppers

Name: Shrimp-Stuffed Poblano Peppers
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 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

TOTAL TIME: Prep: 35 min. Bake: 10 min. YIELD: 8 servings.

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

Ingredients

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

Directions

1. 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.
2. 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.
3. 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

1 stuffed pepper half: 361 calories, 21g fat (13g saturated fat), 153mg cholesterol, 541mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 23g protein.