Stuffed Poblano Peppers

Poblanlo peppers are generally mild so this is a dish that most your dinner guests will enjoy, even though the tough macho men will complain you didn’t make it hot enough. The filling includes shrimp, but you can also use pork or chicken, and is elegantly gourmet. This recipe calls for coconut rice, as a base for plating, which can be made in advance or while you’re cooking.

Ingredients

  • 1 lb Shrimp – medium and cooked – can also use chicken or pork
  • 8 Poblano peppers – roasted
  • 5 shallots – diced (divided)
  • 2 Red bell peppers – diced
  • 1 Onion – diced
  • 4 Garlic cloves – diced
  • 4 oz Goat cheese – softened
  • 6 oz Monterey Jack cheese – shredded
  • 2 TBL Cilantro – chopped
  • 2 TBL Basil – chopped
  • 2 TBL Olive oil
  • 2 oz Heavy cream

Process

  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Roast Peppers
    1. Turn your gas grill to high or a large skillet on the stove on high.
    1. Roast the Poblano’s until the skin is crispy black and the bell peppers until soft
    2. Put peppers in a plastic bag for 15 mins to sweat.
    3. Peel the skin off the peppers.
    4. Slice the poblanos along the side, fold open and remove the stem, vein, and seeds.
    5. Remove the stem and seeds from the bell peppers and dice.
  3. Preheat oven to 350 F.
  4. Saute the vegetables
    1. Heat saute pan on med-high
    2. Add oil and let warm
    3. Add 4 diced shallots and saute 3 mins.
    4. Add garlic and cook 1 min.
    5. Divide in two
  5. If you haven’t already made the coconut rice, start it now.
    1. Use half the sauteed shallot mix for the rice and the other half for the stuffing
  6. Mix the shrimp, cheese, half of sauteed shallot mix, cilantro, basil, and a pinch of salt.
  7. Gently stuff each Poblano pepper with the shrimp mixture.
    1. Fill one side of each pepper and then fold the other side of the pepper on top.
  8. Bake for ~15 mins
  9. While peppers bake, put remaining shallot in a blender with heavy cream and roasted bell peppers.
    1. Puree – the cream may stiffen a little as the ingredients puree.
  10. Plating: place a mound of rice on plate and lay a stuffed pepper over the top. Spoon the red pepper cream over Poblano and rice in a way that highlights all your elements.
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