Since my mom enjoys shrimp and slightly spicy food, I decided to create these shrimp-stuffed poblanos to surprise her. She was delighted with the results!
—TINA GARCIA-ORTIZ TAMPA, FL
PREP: 35 MIN. BAKE: 10 MIN. MAKES: 8 SERVINGS
4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1 3/4 cups shredded Mexican cheese blend
1 1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING
1 cup panko (Japanese) bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1. Cut peppers in half lengthwise and discard seeds. Place the 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.
2. 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.
3. Place in an ungreased 15x10x1-in. baking pan. Combine all the topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until the topping is golden brown.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.