Poblano Shrimp Recipe

Cooking Directions

1. 1

   Prepare the Poblano Peppers

   Preheat the oven to 400°F (200°C). Cut the tops off of the poblano peppers and remove the seeds. Place them in a baking dish and set aside.

2. 2

   Cook the Bacon

   In a skillet, cook the bacon slices over medium heat until crispy. Remove, crumble, and set aside, leaving a bit of bacon fat in the skillet.

3. 3

   Sauté the Shrimp

   In the same skillet with the bacon fat, add olive oil, garlic, and onion. Sauté until the onion is translucent. Add shrimp, cumin, salt, and black pepper, cooking until the shrimp are pink and cooked through. Remove from heat.

4. 4

   Mix the Filling

   In a large bowl, combine the cooked poblano rice, sautéed shrimp mixture, crumbled bacon, shredded cheddar cheese, and lime juice. Mix well.

5. 5

   Stuff the Peppers

   Stuff each poblano pepper with the shrimp and rice mixture, pressing down gently to pack the filling.

6. 6

   Bake

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is melted.

7. 7

   Serve

   Remove from the oven, let cool for a few minutes, and serve warm.