Stuffed Poblano Peppers (with Shrimp)

You can fill these beautiful, dark green beauties with whatever your creative culinary mind visualizes. Some people don’t like shrimp, so you can simply substitute chicken, beef, pork, or even sausage. Also, some like to wrap or top it off with bacon, it is entirely up to you. This recipe is one of my husband’s favorites.

For the vegetarian version, you can use rice, or cous-cous, and/or other variations of roasted veggies they culinary creative world is truly your oyster..;-)

The Stuff you need to make it:

• 6 medium Poblano peppers
• 3 red bell peppers, roasted (the best! and too easy) (or a 12-ounce jar of roasted red peppers, drained)
• 1 (14-oz can) diced tomatoes
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp cumin
• 3 TB olive oil
• 1 small white onion, chopped
• 4 garlic cloves, chopped
• 1- 3 jalapeno pepper(s), seeded & chopped wear gloves 1 for mild, 2 for med 3 for uber hot, totally up to your taste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground coriander
• 1 pound shrimp, shelled, deveined
• 1 8 oz pkg cream cheese, softened
•  Few squirts or Srihacha hot sauce (to taste)
• 1  C. shredded monterey jack cheese ( I use pepper jack for more spice)
• ½ C. queso fresco (Mexican fresh cheese), crumbled (for garnish)
• ½ C. cilantro leaves (for garnish)

What to do with all the Stuff:

• Roast the red peppers
• Place the red bell peppers on a baking sheet, lined with foil
• Place under broiler, charring skins, turning to evenly roast (8-10 min)
• Remove from oven transfer the peppers to a bowl
• Cover with plastic wrap and allow to cool completely
• Once cooled, transfer the peppers to a cutting board
• Remove the stems and seeds (save in a ziplock for future veggie stock)
• Using the blade of your knife, scrape off the charred skin
• In a food processor (or blender) combine roasted red peppers, canned tomatoes, salt, pepper, garlic powder and cumin
• Purée until completely smooth, set aside and reserve for later
• Char the poblano peppers directly over an open flame on your stove.
• If you don’t have a gas stove or grill, then roast peppers under the broile like the red peppers
• When poblanos are charred all around, transfer to a plate allow to cool completely, UNcovered
• When they are cooled, carefully remove the skin by scraping the outside with the blade of your knife WEAR GLOVES!
• Remove the seeds from the poblano peppers, keeping the stems intact
•  Make a slit down the middle, scoop out the seeds WEAR GLOVES!
• Set peppers aside
• Preheat oven to 350°F
• Heat a skillet over medium heat drizzle in the olive oil
• Add the chopped onions, garlic and jalapeños
• Sauté until the veggies are soft
• Season with salt, pepper and ground coriander
• Add the shrimp and stir
• Cook until the shrimp just turn pink, and are not opaque.(Don’t overcook )
• Remove pan from heat, cool slightly
• In a large bowl combine the softened cream cheese, monterey jack cheese, srihacha, and shrimp mixture
• Stir until smooth and well combined
• Stuff the peppers with the cheese-shrimp mixture, dividing the filling evenly between the six poblanos
• Spoon the sauce onto the bottom of a 9×13 inch baking dish
• Place the stuffed peppers on top of the sauce
• Bake for 30-40 minutes
• The cheese should be bubbly, and the tops golden brown
• Garnish with crumbled queso fresco, and fresh cilantro

I am currently cooking for 2, but have no problem making more, so we have delish leftovers 😉