Wheather stuffed with crab or shrimp these stuffed poblano peppers are sure to please. Whole roasted poblano peppers sutffed with you favorite seafood.
Recipe by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team
4 to 6 medium roasted poblano peppers
What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent. Poblano peppers with curved stems have been purported to be hotter as they have been on the vine longer. The straighter the stem, the milder the pepper. You be the judge.
Using Less Poblanos: You can use less peppers (3 to 4) if you want a lot of stuffing in each. I prefer to use more peppers in order to get more poblano pepper taste.
Before Roasting Peppers: slice a T shaped slit in the poblano big enough to reach in and carefully pull or cut seeds out and big enough to stuff after roasting.
Note: If you have trouble with using the above method to slice and stuff peppers, you may also cut the top off in order to stuff the peppers.
Roast the peppers by rubbing lightly with olive oil and broiling them in the oven or on the grill, turning as the peppers become charred. If you don’t want peppers charred, blanch in boiling water for 15 to 20 seconds until pliable enough to stuff. If you prefer to remove the skin you may place in a Ziploc bag and seal. After 5 minutes skins should peel away easily. Make sure peppers have cooled enough before trying to stuff. Charred Skin makes for more flavors.
¼ cup Texas Brew Honey Roasted Chipotle Salsa, Mild
8 oz. claw crabmeat
8 oz. chopped cooked shrimp
3 pieces of thin sliced bacon (optional)
½ cup sour cream
½ cup cream cheese
¼ cup seasoned bread crumbs
¼ cup chopped roasted red peppers
Parmesan cheese, fresh grated
1. Preheat oven to 375 degrees.
2. Coat baking pan with cooking spray. I use olive oil spray.
3. Combine crabmeat, shrimp, cream cheese, sour cream, bread crumbs, red pepper and Texas Brew Honey Roasted Chipotle Salsa. Using your hands, slowly blend all ingredients together like you would a meatloaf.
4. Carefully spoon stuffing mixture into peppers in equal amounts. You can use less peppers if you want a lot of stuffing in each. More peppers, less stuffing equals more pepper taste.
5. Wrap each pepper with one strip of thin sliced bacon. (Optional, may use toothpicks to close the slit in the pepper.)
Note: I fry the bacon until light brown but still soft and then secure the peppers with the bacon and a toothpick. Sometimes just baking the bacon with the peppers does not allow enough time for the bacon to brown and it looks white and pasty.
6. Top with fresh grated Parmesan cheese.
7. Bake covered at 375° for 20 minutes.
8. Uncover and bake for an additional 15 minutes.
Serve with Fried Spanish Rice, Mexican Charro Beans, Borracho Beans or refried beans and corn or flour tortillas. Garnish with more Texas Brew Honey Roasted Chipotle Salsa, fresh Pico de Gallo, cilantro or Texas Brew Cream Sauce.
Suggestions: After removing from the oven you may lightly cover with your favorite cheese and melt.
Stuffed Mushrooms: Just add a few cut up mushroom stems sauteed in butter and a little Parmesan cheese to the stuffing mix. Brush mushroom caps with melted butter. Stuff and bake at 350 degrees in a pan greased with a healthy portion melted butter and minced garlic for about 15 to 20 minutes or until mushroom caps are tender. Remove when mushroom caps are tender and drizzle with Texas Brew Cream Sauce. for a divine appetizer.
Note: If you are only going to use this crab/shrimp stuffing for mushrooms, you should cut the recipe in half or more. It really makes a lot!
NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.