A new favorite, this shrimp stuffed poblano peppers recipe can be prepared ahead and cooked on a weeknight, it’s healthy and chock-full of vegetables and lean protein. I clearly was lazy in peeling my peppers, but we didn’t mind a bit of charred skin here and there.
- fresh poblano peppers 4 whole
- shrimp, peeled and chopped roughly 3/4 Lb
- garlic, minced finely or mashed 2 cloves
- fresh cilantro and/or basil, chopped 2 Tbsp
- red bell pepper, chopped finely 1/4 whole
- ground cumin 1/2 tsp
- sea salt 3/4 tsp
- red bell pepper 1 large
- roma tomatoes or one small can peeled roma tomatoes or chopped tomatoes 2 whole
- garlic, chopped 2 cloves
- chili flakes or equivalent 1 tsp
- shallots, chopped finely 4 small-medium
- coconut oil or other cooking oil 2 tsp
- Char the whole, washed peppers over a flame and peel, or, cook at 400 degrees for 15 minutes and peel. Set aside.
- Combine all but the peppers in a bowl, and stuff the peppers with the mixture, closing them again as best you can.
- Bake in oven at 350 for 8-11 minutes, depending on size of the peppers. Shrimp will be completely white and pink when done.
- In the oven at 400 degrees, roast the red pepper until soft. Peel, remove seeds and set aside in blender.
- In a sauce pan, warm the coconut oil and add the shallots and chili flakes, cooking until shallots begin to go limp.
- Add the garlic and chili flakes, followed immediately by the tomatoes--slice thinly the tomatoes and add to the pan, cooking at medium heat until they are falling apart, about 20 minutes.
- Add it all to the blender with the roasted pepper and puree.
- It will likely be thicker than soup; you can thin it with vegetable or chicken stock, or serve it thick under the cooked peppers.
Serves two for main course
The Peppers & Filling
4 poblano peppers, charred over a flame and peeled or cooked at 400 degrees for 15 minutes and peeled
3/4 lb shrimp, peeled and chopped roughly
2 cloves garlic, minced finely or mashed
2 T fresh cilantro and/or basil, chopped
1/4 red bell pepper, chopped finely
1/2 tsp ground cumin
3/4 tsp sea salt
Combine all but the peppers in a bowl, and stuff the peppers with the mixture, closing them again as best you can. Bake in oven at 350 for 8-11 minutes, depending on size of the peppers. Shrimp will be completely white and pink when done.
For the Tomato-Red Pepper Sauce
1 large red bell pepper, roasted at 400 degrees, peeled, seeds removed and tossed into a blender
2 ripe, never refrigerated roma tomatoes or one small can peeled roma tomatoes or chopped tomatoes
2 cloves garlic, chopped
1 tsp chili flakes or equivilent
4 small-medium shallots, chopped finely
2 tsp coconut oil or other cooking oil
In a sauce pan, warm the coconut oil and add the shallots and chili flakes, cooking until shallots begin to go limp. Add the garlic and chili flakes, followed immediately by the tomatoes–slice thinly the tomatoes and add to the pan, cooking at medium heat until they are falling apart, about 20 minutes. Add it all to the blender with the roasted pepper and puree. It will likely be thicker than soup; you can thin it with vegetable or chicken stock, or serve it thick under the cooked peppers.
1 Comment
Looks so good. I might actually try and make this! I say “actually” because most of your food is above my head (my cooking head, not my eating head–I could eat your delish food any day)!