STUFFED POBLANO PEPPERS
Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
- Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
- In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
- Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
- In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
- Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.
POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE
Steps:
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
- Preheat oven to 400 degrees F.
- Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
- When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
STUFFED POBLANO PEPPERS
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Provided by Laura Trowbridge
Categories Main Dish Recipes
Time 1h40m
Yield 4
Number Of Ingredients 13
Steps:
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.
Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g
CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE
Categories Cheese Pepper Shellfish Appetizer Roast Christmas Low Carb Goat Cheese Shrimp Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
- Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
- Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets
SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- 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 350° for 10-15 minutes or until tender., 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. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
SHRIMP STUFFED POBLANO PEPPERS
I read somewhere that Americans seem to love any type of stuffed food. This recipe is poblano peppers stuffed with shrimp and cheese.
Provided by threeovens
Categories < 30 Mins
Time 26m
Yield 8 stuffed peppers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tops off the poblano peppers and reserve; remove seeds.
- Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
- Cook shrimp in the skillet for 3 minutes; remove and set aside.
- Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
- Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
- Whisk in half and half.
- Whisk in 1/2 cup of milk; cook 1 minute.
- Remove skillet from heat and add 1/4 teaspoon salt and cheese.
- Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
- Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
- Stir 1/4 cup of milk into cheese still in skillet to thin out.
- Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
- Top with 2 stuffed peppers, with tops, on each plate.
- Serve warm or room temperature.
SHRIMP STUFFED POBLANO PEPPERS
Make and share this Shrimp Stuffed Poblano Peppers recipe from Food.com.
Provided by gailanng
Categories Cheese
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Roast the poblano peppers in an oven on BROIL, not too close to the heat source for 15 minutes, or until the skins puff up and char. Flip them halfway through to get both sides. Remove from heat, cool slightly, then peel off the skins.
- Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
- Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.
- Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up.
- Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl.
- Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Add to the mixing bowl.
- Add cheeses, basil and hot sauce. Mix well.
- Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.
- Top with fresh cilantro and serve with extra hot sauce!
Nutrition Facts : Calories 426.5, Fat 24.5, SaturatedFat 12.7, Cholesterol 187.8, Sodium 1134, Carbohydrate 22.3, Fiber 6.2, Sugar 5.3, Protein 31.7
More about "shrimp stuffed poblano peppers recipes"
SHRIMP-STUFFED POBLANO PEPPERS - LOUISIANA COOKIN
From louisianacookin.com
5/5 (5)Estimated Reading Time 2 minsServings 4
ROASTED POBLANOS WITH CREAMY SHRIMP STUFFING
From wholefoodsmarket.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CAJUN SHRIMP STUFFED POBLANO PEPPERS - CHILI PEPPER …
From chilipeppermadness.com
ROASTED SHRIMP-STUFFED POBLANOS RECIPE -SUNSET …
From sunset.com
SHRIMP STUFFED POBLANOS RECIPE - RECIPELAND.COM
From recipeland.com
ROASTED SHRIMP STUFFED POBLANO PEPPERS RECIPE | SIDECHEF
From sidechef.com
BOBBY FLAY STUFFED POBLANO PEPPERS - CHEFS & RECIPES
From chefsandrecipes.com
STUFFED POBLANO PEPPERS | THE RECIPE CRITIC
From therecipecritic.com
KETO STUFFED POBLANO PEPPERS RECIPE - LORRIANE WILLIFORD
From lorrianewilliford.blogspot.com
BOBBY FLAY STUFFED POBLANO PEPPERS
From healthiestfoodrecipes.com
ROASTED SHRIMP-STUFFED POBLANOS RECIPE | MYRECIPES
From myrecipes.com
CHEESE AND SHRIMP-STUFFED POBLANOS RECIPE | MYRECIPES
From myrecipes.com
CAJUN SHRIMP STUFFED POBLANO PEPPERS RECIPE - ORACLE
From thefood.wew.selfip.com
10 BEST CRAB STUFFED POBLANO PEPPERS RECIPES - YUMMLY
From yummly.com
25 IDEAS FOR STUFFED POBLANO PEPPERS - KELLEY NAN
From kelleynan.com
SHRIMP + CAULIFLOWER “RICE” STUFFED POBLANOS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
ROASTED SHRIMP-STUFFED POBLANO PEPPERS - THE CANDID APPETITE
From thecandidappetite.com
SHRIMP STUFFED POBLANO PEPPERS - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
POBLANOS STUFFED WITH GOAT CHEESE AND SHRIMP RECIPE
From delish.com
SHRIMP STUFFED POBLANO PEPPERS WITH TOMATO RED PEPPER SAUCE
From iloveyoumorethanfood.com
CHILE SHRIMP RECIPES - THERESCIPES.INFO
From therecipes.info
SHRIMP STUFFED POBLANOS RECIPE - EAT | DRINK | LIVE
From makecaloriesgreatagain.com
10 STUFFED PEPPERS RECIPES FOR CREATIVE WEEKNIGHT DINNERS
From stage.eatthis.com
KETO CILANTRO LIME SHRIMP STUFFED POBLANO PEPPERS - RULED ME
From ruled.me
CAJUN SHRIMP STUFFED POBLANO PEPPERS | TONY CHACHERE'S
From tonychachere.com
SHRIMP-STUFFED POBLANOS - MY FOOD AND FAMILY
From myfoodandfamily.com
SHRIMP-STUFFED POBLANO PEPPERS - LOUISIANA COOKIN
From louisianacookin.com
SHRIMP STUFFED POBLANO PEPPERS - LITTLE FAMILY ADVENTURE
From littlefamilyadventure.com
POBLANO PEPPERS STUFFED WITH SHRIMP RECIPE - SANDIA SEED …
From sandiaseed.com
FOOD LUST PEOPLE LOVE: CHEESY SHRIMP STUFFED POBLANO …
From foodlustpeoplelove.com
STUFFED POBLANO PEPPERS WITH BUTTERNUT SQUASH AND SHRIMP
From sugarwithspiceblog.com
SHRIMP STUFFED POBLANO PEPPERS - LENT RECIPE - YOUTUBE
From youtube.com
SHRIMP STUFFED POBLANO PEPPERS - THE MIDNIGHT BAKER
From bakeatmidnite.com
CHEESE AND SHRIMP STUFFED POBLANOS - COOKSTR.COM
From cookstr.com
ROASTED SHRIMP-STUFFED POBLANOS – TAMMY CIRCEO - CHEZ NOUS
From tammycirceo.com
STUFFED POBLANO PEPPERS - DINNER AT THE ZOO
From dinneratthezoo.com
SHRIMP STUFFED POBLANO PEPPERS | A ZESTY BITE
From azestybite.com
10 BEST SEAFOOD STUFFED POBLANO PEPPERS RECIPES | YUMMLY
From yummly.com
8 STUFFED POBLANO PEPPER RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
VEGETABLE AND SHRIMP STUFFED POBLANO PEPPERS | RECIPES
From fustinis.com
#30-minutes-or-less #time-to-make #preparation
You'll also love