Seafood Stuffed Poblano Peppers
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
7 mins
-
Total Time
47 mins
-
Servings
4
-
Calories
246 kcal
-
Course
Main Course
-
Cuisine
Mexican
Seafood Stuffed Poblano Peppers
Description
The Seafood Stuffed Poblano Peppers recipe begins by roasting the peppers to soften their flesh and add a smoky layer through charring. Once peeled and seeded, the peppers are slit open and prepared for stuffing. The filling combines chopped shrimp and scallops cooked with butter, garlic, finely chopped jalapeño for mild heat, a touch of cayenne pepper, flour, half and half, and shredded cheese, resulting in a creamy, flavorful mixture. The seafood provides a tender bite, while the creamy sauce binds the filling with subtle spice.
The assembled stuffed peppers can be kept warm in a low-temperature oven before serving, which allows for preparation ahead of time. The mild heat level can be adjusted by varying or omitting the cayenne and jalapeño. Fresh cilantro sprinkled on top adds herbal brightness to the dish. The finished peppers offer a complex flavor profile blending smoky, creamy, spicy, and seafood elements.
This dish is appropriate for serving as an appetizer, a light main course, or part of a larger spread. It pairs well with simple sides or fresh greens. Leftover filling stores well refrigerated for several days and reheats gently to preserve creaminess, though freezing is possible with care to prevent sauce separation.
Ingredients
- 4 large poblano pepper
- 3 tablespoon butter divided, unsalted
- 8 oz Shrimp medium to large, peeled, deveined, and roughly chopped
- 8 oz scallops bay or sea (if sea, cut into quarters)
- 2 cloves garlic minced
- 1 jalapeño seeded and finely chopped
- 1 tablespoon all-purpose flour
- ¼ teaspoon cayenne pepper
- ¾ cup half and half
- ¼ cup cheese shredded, Chihuahua, Oaxaca, or Monterey Jack
- 2 tablespoon cilantro fresh, chopped, for garnish
Instructions
Prepare the Peppers
- Preheat oven to 200°F.
- If you have a gas stove, roast the peppers one at a time holding each with a pair of metal tongs directly over the gas flame. Roast until charred all over. Place in a bowl and cover tightly with plastic wrap for 5 to 10 minutes. If you don't have a gas stove, place the peppers on a baking sheet and broil on high for several minutes, turning the pepper occasionally, until charred all over. Place in bowl and cover for 5 to 10 minutes.
- Remove the peppers from the bowl and carefully use your fingers to peel away the skin. You can scrape the skin with the tips of your fingernails, too. Try to remove almost all of the skin, but if there is still a few charred places visible, that's completely okay.
- Use a small sharp knife to cut a slit into each pepper from the top of the pepper to about ½-inch from the bottom tip. Gently pry open each pepper and use a spoon to scrape out the seeds. It's okay to rinse the peppers under cool tap water to help get all of the seeds and flakey charred skin. Place on the baking sheets and put in the oven to keep warm until ready to stuff them.
Make the Seafood Filling
- Spread the shrimp and scallops out on a cutting board or large platter. Sprinkle with salt and pepper all over. Set aside.
- Heat 2 tablespoon butter in a large skillet/saucepan over medium heat. Transfer the shrimp and scallops to the skillet and cook, stirring often, until pink and fully cooked, about 3 to 5 minutes. Use a slotted spoon to remove the shrimp and scallops to a clean platter or bowl.
- Add the remaining 1 tablespoon butter to the skillet. Once melted, add the chopped jalapeno and cook until soft, about 4 minutes. Stir in the garlic and cook for another 30 seconds.
- Stir in the flour to create a roux. The consistency is like very wet sand. Cook, stirring often, for 1 minute. Stir in the cayenne pepper.
- Whisk in the half and half and continue whisking until all lumps are gone. Stir until slightly thickened, about 2 to 3 minutes.
- Stir in the cheese and cook until melted, about 1 minute.
- Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in the cooked shrimp and scallops, with any accumulated juices. Stir and let simmer for about 2 minutes, until the shrimp and scallops are heated through.
- Place each pepper on a dinner plate and then use a large spoon to stuff the peppers with the seafood filling. Garnish with chopped cilantro and serve at once.
Notes
- Roast and peel poblano peppers several hours ahead; store wrapped at room temperature or keep warm on a baking sheet in a low oven before stuffing.
- Adjust spice level by modifying or omitting cayenne pepper and jalapeño; substitute green bell pepper for milder flavor.
- Prepare all filling ingredients in advance, as the cooking assembly is quick once started.
- Store leftovers in the refrigerator up to 3–4 days; reheat filling gently over medium heat to avoid separating the cream sauce.
- The filling can be frozen but may experience cream separation upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 303mg | 13% |
| Potassium | 491mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1206IU | 24% |
| Vitamin C | 137mg | 152% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
