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Shrimp Stuffed Poblano Peppers with Red Bell Pepper Sauce

Print Recipe
Course Main Course, Shrimp
Cuisine American
Servings 4

Ingredients

Stuffed Poblano Peppers

  • 8 poblano peppers
  • 4 oz goat cheese
  • ½ cup grated Monterey jack cheese
  • ½ lb cooked shrimp peeled, deveined, and chopped
  • 1 shallot finely chopped
  • ¼ cup red pepper finely chopped
  • 1 tbsp cilantro leaves finely chopped
  • 1 tbsp basil leaves finely chopped
  • ½ tsp salt
  • ¼ tsp ground black pepper

Red Bell Pepper Sauce

  • 1 tbsp extra virgin olive oil
  • 3 shallots finely chopped
  • 2 large red bell peppers
  • 2 cloves garlic minced
  • 1 serrano Chile seeded and finely chopped
  • ⅔ cup chicken or vegetable broth
  • ½ tsp salt
  • ¼ tsp ground black pepper

Instructions

Preparation

  • Over an open flame (stovetop or grill), roast the Poblano chiles and red peppers, turning with tongs to ensure even browning. The chiles and peppers are done when they are soft and blistered on most of their surfaces.
  • Place the hot chiles and peppers into separate large bowls. Cover tightly with plastic wrap or lids and set aside for about 15 minutes. Using a paper towel, gently rub the skin off the chiles and peppers. (or use a paring knife to gently pull the peel away) Discard the peels.

Stuffed Poblanos

  • Preheat the oven to 350 degrees. Line a 9x13 rimmed baking sheet with parchment paper.
  • Carefully slit each Chile down one side, leaving the stems attached. Remove the seeds.
  • In a medium bowl, combine the goat cheese, Monterey Jack cheese, shrimp, shallot, chopped red pepper, cilantro, basil, salt, and pepper; stir well. Divide the cheese mixture into eight equal portions. Place one portion into each Chile, being careful not to overfill. Close each Chile, overlapping the edges slightly. Transfer the stuffed poblanos to the baking sheet. Bake until just warmed through, about 10 minutes.

Red Bell Pepper Sauce

  • Cut open the red peppers and Serrano Chile; remove and discard the stems and seeds. In a medium skillet, heat the oil over medium heat. Add the shallots, garlic, and Serrano Chile and cook, stirring occasionally, until the shallots are tender, about 3 minutes.
  • Transfer the mixture to a blender. Add the red peppers, chicken broth, salt, and pepper. Blend until smooth. Add more broth as needed to reach the desired consistency (it should not be too runny). Taste and adjust seasoning as needed.

Assemble

  • Place one or two stuffed poblanos onto each plate. Spoon sauce on and around the poblanos.