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
|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|
|1/2||teaspoon black pepper|
|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
- 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.
- Remove skins and open pepper on 1 side.
- Remove seeds but do not remove stems.
- Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
- Heat oil in a 10 to 12-inch skillet until hot.
- Add the onion and saute until translucent (about 2 to 3 minutes).
- Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly.
- Add the chicken broth, salt and pepper. Stir to combine.
- 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.
- When the rice is cooked, remove from the heat and let it cool slightly.
- While the rice is cooking, melt the butter in a medium skillet over medium-high heat.
- 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.
- Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
- Preheat the oven to 350 degrees F.
- After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork.
- Add the shrimp and scallops, with the accumulated juices.
- 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.
- 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.
- 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.
- Garnish with cilantro sprigs.
Serving Size 340.1g
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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