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Stuffed Poblano Peppers Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
8 large poblano peppers
½ lb. small cooked shrimp, coarsely chopped
2/3 cup (about 4 oz.) soft goat cheese (or 8 oz cream cheese)
½ cup packed shredded Chihuahua or Jack cheese
¼ cup chopped red bell pepper
2 Tbsp. chopped shallots
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh basil + a few leaves for garnish
Salt & pepper
Red Bell Pepper Sauce (recipe on site)
Directions:
Directions:
Roast and peel poblanos and red bell peppers. (See below.) Carefully slit poblano peppers open on one side. Remove seeds, leaving stems attached. Seed, and coarsely chop bell peppers; use in recipe below. Mix shrimp, goat cheese, shredded cheese, bell pepper, shallots or onions, cilantro and basil in medium bowl. Season with salt and pepper. Fill peppers with shrimp mixture. Place on baking sheet. Bake uncovered in 350-degree oven until heated through and cheeses melt, about 15 minutes. Serve with Red Bell Pepper Sauce

Roasting Poblano Peppers
Over a gas stove using tongs, char the peppers over the flame until blackened on all sides. If using a broiler, cook, turning frequently. Enclose in paper or a plastic bag for about 10 minutes; the steam will make the skins easier to peel off. Peel peppers, then carefully slit them open on one side. Remove seeds, leaving stems attached.
Number Of Servings:
Number Of Servings:
8

 

 

 

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