In the mood for something spicy but not overly heavy? Want to try something different? I’ve made stuffed poblano peppers in so many different variations that I have lost count. The great thing about these peppers are their versatility and that you can take them from mild to spicy in nothing flat. This recipe calls for crab, rice, salsa and cheese and turns into a colorful, flavorful southwest style dinner. This is not just another recipe for a stuffed green pepper, this one has bite!
Ingredients (Serves 4)
2 poblano peppers, cut in half lengthwise and seeds removed
1 can lump crab meat, drained
1 cup of my famous corn salsa (or store bought corn salsa)
1/2 cup chopped cilantro
1 clove garlic, minced
2 cups cooked yellow rice
2 oz shredded cheddar cheese
2 oz shredded pepper jack cheese
4 oz pepper jack cheese, sliced
If you’re not using my salsa recipe (or store bought), then substitute 1/4 medium chopped red onion, 1/4 cup canned corn, 1/4 cup black beans and 1 chopped roma tomato.
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Preheat the oven to 350 degrees
Place peppers in a baking dish, skin side down
Mix all the ingredients together except for the last 4 oz of pepper jack.
Divide the mix into each of the four half pepper boats. I also like to add some cooking wine to the bottom of the dish, but that’s optional.
Place a slice of cheese on top of each pepper.
Here is a picture of one stuffed poblano pepper cut in half. Check out all the colors and texture. These were incredible. The spiciness of the pepper jack was just right. I love poblanos since they are a milder pepper, although they do have kick.
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