ROASTED SHRIMP STUFFED POBLANO PEPPERS

Roasted Shrimp Stuffed Poblano Peppers image

How to make Roasted Shrimp Stuffed Poblano Peppers

Provided by @MakeItYours

Number Of Ingredients 20

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Ingredients

■3 red bell peppers, roasted (or 1 12-ounce jar roasted red peppers, drained)
■1 (14-ounce can) fire roasted tomatoes
■1 teaspoon salt
■1 teaspoon freshly cracked black pepper
■½ teaspoon garlic powder
■½ teaspoon cumin
■6 medium poblano (pasilla) peppers
■2 tablespoons olive oil
■1 yellow onion, chopped
■2 garlic cloves, chopped
■1 jalapeno pepper, seeded and minced
■½ teaspoon salt
■½ teaspoon freshly cracked black pepper
■¾ teaspoon ground coriander
■1 pound shrimp, deveined and shelled
■1 (8-ounce package) cream cheese, softened
■1 cup shredded monterey jack cheese
■¼ cup queso fresco (Mexican fresh cheese), crumbled (optional)
■¼ cup cilantro leaves, for garnish
Preparation:

Steps:

Place the red bell peppers on a baking sheet lined with foil paper. Place under the broiler and char the skins, turning often to evenly blacken. About 8 to 10 minutes. Remove from the oven and 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. Using the blade of your knife scrape off the charred skin. In a food processor or blender, combine the roasted peppers, canned tomatoes, salt, black 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 have an electric stove with no flame, then you can place the peppers under the broiler and roast them like the red peppers. Just keep an eye on them, turning the poblanos often). Once the poblanos are charred all around, transfer to a plate or dish and allow to cool completely, uncovered. Once cool, carefully remove the skin by scraping the outside with the blade of your knife. Remove the seeds from the poblano peppers (keeping the stems in tact) by making a slit down the middle and scooping out the seeds. Set peppers aside.
Preheat oven to 350°F. Heat a skillet over medium heat and drizzle in the olive oil. Add the chopped onions, garlic and jalapeño. Sauté for about 5 minutes until the veggies are soft. Season with salt, pepper and ground coriander. Add the shrimp and stir. Cook until the shrimp turn pink and are no longer opaque. Be careful not to over cook them. Turn off the flame and remove the pan from the stove. Allow to cool slightly.
In a large bowl combine the softened cream cheese, monterey jack cheese, 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 or 6 individual serving dishes. Place the stuffed peppers on top of the sauce. Bake for 4o minutes on a baking sheet lined with foil to catch any drips. The cheese should be bubbly and the tops golden brown. Remove from oven and top with crumbled queso fresco and cilantro. Serve right away. Enjoy!