Poblanos Stuffed with Shrimp, Rice and Cheese
Prep Time: 30
Cook Time: 25
Serves: Serves: 4 as a main course or 8 as a side dish
Ingredients
- 8 medium to large poblano peppers
- 1 Tbsp. olive oil
- 1 cup chopped red onion
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 pkg. (8 oz.) seasoned yellow Spanish rice with saffron, uncooked
- 1 (12 oz.) bottle lager style beer or 1-1/2 cups water
- 1/2 cup chicken broth
- 1/2 lb. peeled and deveined coarsely chopped cooked shrimp
- 1/4 cup chopped cilantro
- 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided
Directions
Place poblano peppers on a large baking sheet lined with foil. Broil in a preheated broiler 3 to 4 inches from heat source until skin is blackened, about 5 minutes. Turn; continue to broil until skin is blackened, 4 to 5 minutes. Wrap peppers in foil from the baking sheet or place in a large paper bag; let stand at least 10 minutes. Peel and discard skin from peppers.
Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes, stirring occasionally. Stir in rice. Add beer and broth; bring to a boil. Cover; reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
Cut a long slit in one side of the peeled peppers; discard seeds but leave stems intact. Place peppers in a 13 x 9-inch baking dish, slit sides up. Stir shrimp, cilantro and 1 cup cheese into rice mixture. Spoon mixture into peppers. Bake in a preheated 400°F oven 10 to 12 minutes or until heated through. Top peppers with remaining 1 cup cheese; continue baking 5 minutes or until cheese is melted.