Shrimp-Stuffed Poblano Peppers

These stuffed poblano peppers are bursting with shrimp, rice, and lots of cheese (Parmesan, Mexican cheese, and cream cheese) and make a super satisfying meal.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 332 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon butter
• 1 tablespoon butter, melted
• 2 tablespoons butter, melted
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 ounces cream cheese, softened
• ¼ cup grated Parmesan cheese
• 1 teaspoon coarsely ground black pepper
• 2 stalks celery, chopped
• 1 small onion, finely chopped
• 1 ½ cups cooked rice
• aluminum foil
• 4 large poblano peppers
• 1 pound cooked shrimp, peeled and chopped
• 1 ¾ cups shredded Mexican cheese blend
• 2 teaspoons dried cilantro flakes
• 1 cup panko (Japanese) bread crumbs

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Step 2

Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.

Step 3

While peppers are steaming, preheat the oven to 350 degrees F (175 degrees C).

Step 4

Cut cooled peppers in 1/2; remove and discard skins. Place peppers, cut-sides down, in an ungreased 10x15-inch baking pan. Brush with 1 tablespoon melted butter; sprinkle with pepper and salt.

Step 5

Bake, uncovered, in the preheated oven until tender, 10 to 15 minutes. Remove from oven and allow to cool slightly. Turn peppers over in the baking pan so the cut-sides are facing up.

Step 6

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add onion and celery; saute until tender, about 5 minutes. Add cream cheese and stir until melted. Add cooked shrimp, shredded Mexican cheese blend, cooked rice, lemon juice, cilantro, onion powder, and garlic powder. Cook until heated through, 2 to 3 minutes. Spoon shrimp and rice mixture into pepper halves.

Step 7

Combine bread crumbs, Parmesan cheese, and 2 tablespoons melted butter for the topping. Sprinkle over peppers.

Step 8

Return to the preheated oven and bake, uncovered, until topping is golden brown, 10 to 15 minutes.