Stuffed Poblano Peppers
AuthorPriyanka SivaramakrishnanDifficultyIntermediateRoasted poblano peppers stuffed with blacked shrimp and cream cheese, on a bed of Mexican quinoa.
In a small bowl, add 15-20 shrimps, a splash of olive oil, a few teaspoons of paprika, garlic powder, cayenne pepper, salt, dried oregano and thyme. Mix it all together gently and set it aside to marinate.
Set the oven to a high broil.
Grease the poblano pepper and set them on a tray inside the oven for about five minutes, or until it blackens and blisters. Keep a constant watch and turn the peppers so that it blisters evenly. Remove from the oven and let them sit on the tray to cool.
Chop up a quarter of capsicum (bell pepper) and onion into long strips.
In a hot pan, add some olive oil and minced garlic, As they turn golden, add the onions and peppers and sweat them for a few minutes, until they become soft. Remove them from the pan and set them aside.
In the same pan (get it to sizzling hot), add a touch more oil and place the shrimp in it.
Two minutes on each side or until they look nice and charred. Try not to move them around, that’s how you get the char. When you are satisfied, remove from the pan and set them aside to cool a bit.
Roughly chop them up and put them in a bowl along with a few tablespoons of softened cream cheese, garlic powder, paprika, cumin, salt, pepper and a splash of lime. Fold them all together gently.
In the same pan, add some olive oil and chopped onions and peppers. Once they soften, add a couple of chopped tomatoes, a dash of salt to season, some cumin powder and paprika. You can also add any kind of cooked/canned beans you’d want.
Mix well and add a cup of quinoa and two cups of water. Check the taste and season with more salt if necessary.
Bring the water to a rolling boil and then reduce the heat to the lowest, cover and cook for 10-15 minutes, until all the water has been absorbed. Let it sit undisturbed for a few minutes and then fluff it with a fork.
Set the oven to preheat at 375F. Slowly peel the peppers and make a slit down the middle. Remove the seeds from the middle.
Stuff the peppers with the seasoned shrimp, lay the sauted onions and peppers, and top it up with some shredded cheese.
In the oven it goes for 10-15 minutes. Carefully move them from the tray to the bed of quinoa, add a squeeze of lime and garnish with chopped coriander and sour cream.
Ingredients
Directions
In a small bowl, add 15-20 shrimps, a splash of olive oil, a few teaspoons of paprika, garlic powder, cayenne pepper, salt, dried oregano and thyme. Mix it all together gently and set it aside to marinate.
Set the oven to a high broil.
Grease the poblano pepper and set them on a tray inside the oven for about five minutes, or until it blackens and blisters. Keep a constant watch and turn the peppers so that it blisters evenly. Remove from the oven and let them sit on the tray to cool.
Chop up a quarter of capsicum (bell pepper) and onion into long strips.
In a hot pan, add some olive oil and minced garlic, As they turn golden, add the onions and peppers and sweat them for a few minutes, until they become soft. Remove them from the pan and set them aside.
In the same pan (get it to sizzling hot), add a touch more oil and place the shrimp in it.
Two minutes on each side or until they look nice and charred. Try not to move them around, that’s how you get the char. When you are satisfied, remove from the pan and set them aside to cool a bit.
Roughly chop them up and put them in a bowl along with a few tablespoons of softened cream cheese, garlic powder, paprika, cumin, salt, pepper and a splash of lime. Fold them all together gently.
In the same pan, add some olive oil and chopped onions and peppers. Once they soften, add a couple of chopped tomatoes, a dash of salt to season, some cumin powder and paprika. You can also add any kind of cooked/canned beans you’d want.
Mix well and add a cup of quinoa and two cups of water. Check the taste and season with more salt if necessary.
Bring the water to a rolling boil and then reduce the heat to the lowest, cover and cook for 10-15 minutes, until all the water has been absorbed. Let it sit undisturbed for a few minutes and then fluff it with a fork.
Set the oven to preheat at 375F. Slowly peel the peppers and make a slit down the middle. Remove the seeds from the middle.
Stuff the peppers with the seasoned shrimp, lay the sauted onions and peppers, and top it up with some shredded cheese.
In the oven it goes for 10-15 minutes. Carefully move them from the tray to the bed of quinoa, add a squeeze of lime and garnish with chopped coriander and sour cream.
Notes