Shrimp Stuffed Poblanos

These Shrimp Stuffed Poblanos offer a delightful fusion of textures and flavors, combining the mild heat of roasted peppers with a rich, creamy filling. The stuffing blends tender cooked shrimp, fluffy rice, sweet corn, and a trio of cheeses including queso fresco, cheddar, and Monterey Jack for a melty, savory experience. Each pepper is carefully stuffed, then coated in a golden, crunchy breadcrumb crust before baking until heated through. This dish is perfect for a festive dinner party or a hearty weeknight meal that feels special.

Cooking Method: Baking, Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 545.6

Description

These Shrimp Stuffed Poblanos offer a delightful fusion of textures and flavors, combining the mild heat of roasted peppers with a rich, creamy filling. The stuffing blends tender cooked shrimp, fluffy rice, sweet corn, and a trio of cheeses including queso fresco, cheddar, and Monterey Jack for a melty, savory experience. Each pepper is carefully stuffed, then coated in a golden, crunchy breadcrumb crust before baking until heated through. This dish is perfect for a festive dinner party or a hearty weeknight meal that feels special.

Directions

1
Preheat the oven to 350 degrees Fahrenheit (177°C).
2
Combine queso fresco and whole kernel corn in a food processor; pulse just until the corn is no longer visible but the mixture remains slightly textured.
3
Transfer the cheese and corn mixture to a large bowl. Add cooked rice, chopped shrimp, shredded cheddar cheese, Monterey Jack cheese, chopped onion, sour cream, and salt. Stir until evenly combined.
4
Cut a small slit in one side of each roasted poblano pepper. Carefully remove the seeds, leaving the stems intact. Pat the peppers dry with paper towels.
5
Stuff each pepper with approximately 1/4 cup of the shrimp mixture. Secure the opening with a wooden pick if necessary to keep the filling inside.
6
In a medium bowl, combine fresh bread crumbs, grated Parmesan cheese, and melted butter. Stir until well blended and set aside.
7
In a separate medium bowl, beat the eggs with water until smooth.
8
Roll each stuffed pepper in flour, shaking off any excess. Dip the floured pepper into the egg mixture, ensuring it is fully coated.
9
Coat the egg-dipped peppers thoroughly with the breadcrumb mixture, pressing gently to adhere.
10
Place the coated peppers in a shallow baking dish, allowing a little space between each one.
11
Bake for 30 minutes, or until the coating is golden brown and the peppers are thoroughly heated through.
12
Serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 545.6kcal

% Daily Value *
Total Fat 26.6g41%
Saturated Fat 16.1g81%
Cholesterol 161.4mg54%
Sodium 588.8mg25%
Total Carbohydrate 46.5g16%
Dietary Fiber 1.9g8%
Sugars 2.7g
Protein 31.3g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, poblano, stuffed, peppers, cheese, rice, corn, breaded, baked, seafood, dinner, appetizer, party food, queso fresco, cheddar, monterey jack, parmesan, breadcrumb, crispy, hearty

Read it online: https://www.chefs-mate.com/recipe/shrimp-stuffed-poblanos-2/