Shrimp Stuffed Poblano Recipe
Poblano pepper stuffed with shrimp and cheese, served with a side of rice.
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Ingredients
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Main Ingredients
For the Rice
Method
Prepare the Poblano Peppers
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and let cool.
- 2
- 3
Mix the Filling
In a mixing bowl, combine the sautéed shrimp mixture with cream cheese, shredded cheese, chopped cilantro, salt, and black pepper. Stir until well combined.
- 4
Stuff the Peppers
Once the peppers are cool enough to handle, carefully slice them open lengthwise and remove the seeds. Stuff each poblano with the shrimp and cheese mixture. Place the stuffed peppers back on the baking sheet.
Cook the Stuffed Peppers
- 5
Bake the Peppers
Bake the stuffed poblano peppers in the oven at 375°F (190°C) for 20-25 minutes, or until the filling is bubbly and the peppers are tender.
Prepare the Rice
- 6
Cook the Rice
In a saucepan, combine white rice, chicken broth, lime juice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is fluffy and the liquid is absorbed.
