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Poblanos Stuffed with Shrimp, Rice and Cheese

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INGREDIENTS

  • 8 medium to large poblano peppers
  • 1 Tbsp. olive oil
  • 1 cup chopped red onion
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 pkg. (8 oz.) seasoned yellow Spanish rice with saffron, uncooked
 

DIRECTIONS

  • 1

    Place poblano peppers on a large baking sheet lined with foil. Broil in a preheated broiler 3 to 4 inches from heat source until skin is blackened, about 5 minutes. Turn; continue to broil until skin is blackened, 4 to 5 minutes. Wrap peppers in foil from the baking sheet or place in a large paper bag; let stand at least 10 minutes. Peel and discard skin from peppers.

  • 2

    Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes, stirring occasionally. Stir in rice. Add beer and broth; bring to a boil. Cover; reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.

  • 3

    Cut a long slit in one side of the peeled peppers; discard seeds but leave stems intact. Place peppers in a 13 x 9-inch baking dish, slit sides up. Stir shrimp, cilantro and 1 cup cheese into rice mixture. Spoon mixture into peppers. Bake in a preheated 400°F oven 10 to 12 minutes or until heated through. Top peppers with remaining 1 cup cheese; continue baking 5 minutes or until cheese is melted.

Poblanos Stuffed with Shrimp, Rice and Cheese
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SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4 as a main course or 8 as a side dish

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See Nutrition Facts

Serves: 4 as a main course or 8 as a side dish

Amount Per Serving

Calories 502

Total Fat 21.6g

Saturated Fat 10.4g

Trans Fat 4.8g

Polyunsaturated Fat 0.8g

Cholesterol 170mg

Sodium 1381mg

Carbohydrates 44g

Protein 29g

Dietary Fiber 8g

Vitamin A 320%

Vitamin C 323%

Calcium 459%

Iron 2%