Shrimp-Stuffed Poblano Peppers Recipe

Name: Shrimp-Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup panko (Japanese) bread crumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons butter, melted

Servings: persons

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

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 350u00b0 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 350u00b0 for 10-15 minutes or until topping is golden brown.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large poblano peppers, 2 tablespoons butter, melted, divided, 1 teaspoon coarsely ground pepper, 1/2 teaspoon kosher salt, and more.

Yes, Shrimp-Stuffed Poblano Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-Stuffed Poblano Peppers

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