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Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)

Shrimp-stuffed poblano peppers are all the flavor (and more) of chile rellenos without all the work of breading and frying them. Roasted poblanos are stuffed with sweet shrimp and gooey cheese, then baked until melty and golden. You're going to want to make extra... trust me! This is one of the most delicious fillings I have ever tasted!


Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)

Poblano peppers are fairly mild on the 'hotness' scale (far less than jalapenos or serranos), but they add just enough heat give this dish a bit of zing. Removing the seeds makes them even more mild.


Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)

Worried that charring the poblanos to remove the skin will be too much work? Fear not! Once charred and cooled, the skin peels off easily leaving you with a more tender, palatable bite.


Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)

Roast the chilis on all sides over high heat until the skin is blackened and bubbly.


Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)

Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)
Remove from heat and cool in a zip-top baggy.
Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)
Gently peel the charred skins from the chilis.
Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)
Stuff the poblanos and bake until melty.
Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)
Enjoy!
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Shrimp-Stuffed Poblano Peppers (Gluten-free, dairy-free, soy-free)


INGREDIENTS:

  • 4 medium poblano peppers

  • 3 T olive oil

  • 1/2 tsp Old Bay seasoning

  • 1 pound large raw shrimp, peeled and deveined

  • 2 cloves garlic, minced

  • Salt and pepper, to taste

  • 8 oz dairy-free cream cheese

  • 1 cup shredded dairy-free cheddar cheeze shreds (plus more for topping)

  • 1/2 cup cilantro, chopped

  • Juice from 1/2 lemon



DIRECTIONS:

  • Char poblano chilies over gas flame or in broiler until blackened on all sides. Seal in a zip-top bag for 10 minutes to cool and steam. Gently peel the skins from the chilis. Using small sharp knife, carefully slit chilies open along 1 side (do not puncture all the way through the second side). Remove seeds, leaving stems attached.

  • Preheat oven to 350 degrees F.

  • Heat the oil in a skillet over medium high heat. Season the shrimp with the Old Bay and cook for about 2 minutes per side (the shrimp will finish cooking in the oven).

  • Remove the shrimp from the heat, chop into small bite-size pieces, and place in a bowl.

  • Add the remaining ingredients to the bowl and mix gently to combine.

  • Place the peppers on a baking sheet. Fill each with 1/4 of the filling mix and top with additional cheeze shreds.

  • Bake for 15 minutes and then broil for just a couple minutes to brown the cheesy toppings.

  • Enjoy!


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