Description
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Directions
SUMMARY
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Yield: Serves: 6
INGREDIENTS
- 6 large poblano peppers*
- 2 cups cooked rice
- 1 lb. cooked small shrimp (or chopped large shrimp)
- 1 cup thick and chunky salsa
- 1 Tbsp. Cajun or blackened seasoning mix
- 1-3/4 cups (7 oz.) Sargento® Chef Blends™ Shredded Nacho & Taco Cheese, divided
- 1/2 cup chopped cilantro
DIRECTIONS
- 1
Slice off about 1/4 of peppers lengthwise. Finely chop the slices; place in a large bowl. Remove and discard seeds from pepper "boats." Cook in simmering water to cover, 4 minutes or until crisp-tender. Drain well; transfer to a 13 x 9-inch glass baking dish.
- 2
Add rice, shrimp, salsa and seasoning mix to bowl with chopped peppers; mix well. Stir in 1 cup cheese. Spoon mixture into peppers boats, mounding if necessary.
- 3
Bake in a preheated 375°F oven 20 minutes or until hot. Combine cilantro and remaining cheese; sprinkle over pepper boats. Return to oven; bake 2 minutes or until cheese is melted.
Nutrition
Nutrition Facts
Serves: 6
Amount Per Serving
Calories 355
Total Fat 12.9g
Saturated Fat 6.5g
Trans Fat 3.1g
Polyunsaturated Fat 1.1g
Cholesterol 182mg
Sodium 946mg
Carbohydrates 31g
Protein 30g
Dietary Fiber 5g
Vitamin A 434RE
Vitamin C 10mg
Calcium 290mg
Iron 5mg
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