Shrimp Stuffed Poblano Peppers Recipe

Looking for an easy Shrimp stuffed Poblano Peppers recipe? Learn how to make Shrimp stuffed Poblano Peppers using healthy ingredients.


Submitted by linz8777

Makes 4 servings



Killer Baja Chili Rellenos Mariscos

Recipe Ingredients for Shrimp stuffed Poblano Peppers

6 poblano peppers
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup long-grain white rice
1/2 teaspoon whole cumin seeds
1 cup canned chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 pound fresh medium shrimp, shelled and deveined, tails removed
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon coriander seed
1 teaspoon dried Mexican oregano, crumbled
2 teaspoons fresh grated lime zest
2 tomatoes, chopped, with juices
4 oz cojita or Monterey Jack Cheese
1 oz fresh cilantro, tough stems removed, leaves chopped (reserve a few whole sprigs with leaves intact for garnish)

Recipe Directions for Shrimp stuffed Poblano Peppers

  1. Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose.

  2. Remove skins and open pepper on 1 side.

  3. Remove seeds but do not remove stems.

  4. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.

  5. Heat oil in a 10 to 12-inch skillet until hot.

  6. Add the onion and saute until translucent (about 2 to 3 minutes).

  7. Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly.

  8. Add the chicken broth, salt and pepper. Stir to combine.

  9. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice.

  10. When the rice is cooked, remove from the heat and let it cool slightly.

  11. While the rice is cooking, melt the butter in a medium skillet over medium-high heat.

  12. When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through.

  13. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.

  14. Preheat the oven to 350 degrees F.

  15. After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork.

  16. Add the shrimp and scallops, with the accumulated juices.

  17. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined.

  18. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish.

  19. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted.

  20. Garnish with cilantro sprigs.

Categories

Main Dish

Nutrition Facts
Serving Size 340.1g
Amount Per Serving
Calories
415
Calories from Fat
205
% Daily Value*
Total Fat
22.8g
35%
Saturated Fat
10.6g
53%
Trans Fat
0.0g
Cholesterol
152mg
51%
Sodium
1107mg
46%
Potassium
561mg
16%
Total Carbohydrates
30.4g
10%
Dietary Fiber
2.9g
12%
Sugars
6.2g
Protein
24.4g
Vitamin A 44% Vitamin C 295%
Calcium 28% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sodium
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