The Perfect Poblano

Poblanos are my favorite peppers! They’re not too bland and they’re not too hot either.

Poblanos have that perfect whisper of zing that makes them so lovely. The color is appetizing too; a rich dark green that really doesn’t fade when you cook them either.

These peppers are not too big so they make the perfect vessel for appetizers where you’re serving heartier appetites. So if you use them for appetizers, plan on one per person. However, if you want to make this a main course, then plan on two per person.

Shrimp Filling To Die For

This is one of the most delicious fillings I ever tasted!

It’s chock full of shrimp, cheeses and rice. Speaking about the rice, of course you can use plain old every-day rice. However, I choose to use one that has tons of flavor–jasmine. The taste will vastly improve if a fancier rice is used. Basmati is a good choice too.

Those tiny pre-cooked shrimp are perfect for use here. Mainly they’re pretty inexpensive and no cooking is required. Another plus is they’re already cleaned. Just make sure that they’re well defrosted and you’ve dried them pretty well before using them.

Other Peppers

Where I live, poblanos are rather touch-and-go as far as availability. I can get them, but they’re not constantly in stock.

This recipe can be made with any peppers you like. For instance, if you know your guests like things on the hot side, then make them with jalapeños. Want to serve them for dinner with younger children? Then sweet bell peppers or those Italian sweet frying peppers will do very nicely. The filling is so good, it goes with just about anything.

The Recipe

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Shrimp Stuffed Poblano Peppers

Stuffed peppers that work as an appetizer or main course depending on the peppers used

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: appetizers, poblano peppers, shrimp, stuffed peppers

Servings: 4

Calories: 692kcal

Author: Judith Hannemann

Ingredients

• 4 large poblano peppers
• 1 tbs melted butter

Stuffing:

• 1 tbs butter
• 1 lb cooked shrimp chopped
• 2 celery ribs finely chopped
• 1 small onion finely chopped
• 1 garlic clove finely minced
• 4 oz cream cheese softened
• 1 1/2 cups cooked rice
• 1 3/4 cups shredded Mexican cheese blend—see NOTES
• 2 tbs lemon or lime juice
• 2 tsp salt
• 1 tsp pepper
• 2 tbs finely chopped parsley

Topping:

• 2 tbs melted butter
• 1 cup Panko/Japanese bread crumbs
• 1/4 cup grated Parmesan cheese

US Customary - Metric

Instructions

• Preheat oven to 350F/180C. Line a large baking sheet with parchment.
• Mix all topping ingredients in a small bowl; set aside.
• Cut each pepper lengthwise and remove seeds and ribs. Place cut side down on prepared pan and brush each pepper with the melted butter. Bake for 10-15 minutes or until just beginning to get tender. Remove from oven and set aside.
• Stuffing: Heat a large skillet over medium heat. Add butter. When butter is melted and bubbly, add the onion, garlic and the celery and saute until tender. Add the cream cheese and cook until it’s melted. Add the shrimp, shredded cheese, rice, lemon/lime juice, parsley and seasonings. Stir until heated through and blended.
• Spoon filling into pepper halves. Sprinkle each with topping.
• Bake at 350F/180C for 10-15 minutes or until topping is nicely browned.

Notes

Mexican cheese is usually a combination of cheddar, jack, asadero and queso quesadilla. If you cannot find it, a combo of equal amounts of cheddar and jack cheese can be substituted.

Video

Nutrition

Serving: 1pepper | Calories: 692kcal | Carbohydrates: 40g | Protein: 44g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 399mg | Sodium: 2804mg | Potassium: 533mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1806IU | Vitamin C: 108mg | Calcium: 647mg | Iron: 4mg

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This savory “pie” is very much like a calzone. Filled with oodles of cheese, green pepper, onion and Italian sausage, your family will ask for seconds!

This pie-like dinner was the proverbial silver lining to a black cloud.

Originally what I wanted to make here was Italian sausage and Provolone cheese wrapped in a crescent roll, but that just was not happening today.

When I opened the cans (and I have a slight phobia about that–but happily found out I’m FAR from alone there), instead of getting 2 nice “rolls” of dough coming out of the package, it was tacky and sticky and immediately fell into the triangles or parts of the triangle. The seam where you could unroll was non-existent too; and both cans were like this.

A rustic looking pie

I wasn’t going to waste them and was glad I remembered seeing something similar on one of my food sites where someone used biscuit dough and filled it with Velveeta and bacon. I do remember that person saying you could use crescents instead of biscuits.

Green bell peppers were on sale last week so I had them and even though they weren’t part of the original plan, with this “pie” I just felt I had to give it more flavor and what goes great with sausage but peppers and onions?

It’s pretty easy to pat out the bottom layer of the crescents and seal all the seams too. The top is a little more challenging because you’re not working on a flat surface, but don’t worry–having a few holes or thin parts there actually make the pie look better! It looks rustic and de-constructed!

Packed with cheese

The flavor was unbelievably good and I’m always glad when I can pull a near disaster from the jaws of death–and find you have a “keeper.”

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Sausage and Pepper "Pie"

This savory “pie” is very much like a calzone. Filled with oodles of cheese, green pepper, onion and Italian sausage, your family will ask for seconds!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: italian sausage

Servings: 6

Calories: 514kcal

Author: Judith Hannemann

Ingredients

• 2 12 oz pkgs large-size crescent rolls (8 rolls in a pkg)
• 8 oz mozzarella shredded or sliced
• 6 slices aged Provolone
• 1 lb cooked Italian sausage*
• 1 cup thinly sliced green bell pepper
• 1 medium onion thinly sliced
• 1 tbsp olive oil
• 2 tbsp parmesan cheese

Instructions

• *Hot, sweet or specially flavored is fine. If you’re using links, cut into 1/4-inch slices. If using bulk sausage, brown and drain.
• Preheat oven to 375 degrees F. Line a large (15 x 10-inch) baking sheet with parchment.
• Heat olive oil in a large skillet. Saute the bell pepper and onions about 5 minutes, or until the onion turns translucent.
• Pat one package (do NOT separate into individual rolls) of the crescent roll dough into a rectangle on prepared baking sheet, sealing seams.
• Layer the cheeses on top of the roll dough. Spread the sausage evenly over the cheese. Spread peppers and onions over the sausage.
• Open remaining rolls–again do NOT separate. Lay them across the top of the “pie” sealing seams and ends as best you can–it’s OK if it looks a bit “rustic.”
• Sprinkle parmesan cheese on the top “crust.”
• Bake at 375 degrees F for 20-25 minutes or until roll dough is golden brown.

Nutrition

Serving: 1person | Calories: 514kcal | Carbohydrates: 5g | Protein: 27g | Fat: 42g | Saturated Fat: 19g | Cholesterol: 108mg | Sodium: 1066mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 23mg | Calcium: 443mg | Iron: 1mg

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Mushrooms sliced for sauce and mozzarella diced for meat mixture.  Feel free to play with the amount of cheese.  I tend to go heavier on it because I like it’s addition, but you can reduce it or eliminate it entirely if you desire.  Special thanks here to Christine (Mancuso) DiVuolo for telling me she adds cheese to hers.  It makes this dish WONDERFUL!!!

Here’s the meat mixture ready for filling.  I always tend to smell the mixture.  If it smells good, it will taste good.

Peppers ready for cooking.

• 2 large bell peppers 
• Meat Filling 
• 1 lb ground chicken or turkey*
• 1/2 cup finely diced mozzarella cheese
• 1/2 cup Breading/Coating Mix** (more or less)
• 1 egg
• 1 tbs dehydrated onion or 2 tbs finely chopped fresh onion 
• 2 tbs grated parmesan or romano cheese (optional)
• Sauce
• 1 can condensed cream of mushroom soup
• 1/2 soup can water
• 1/2 cup sliced mushrooms
• 2 chicken stock cubes
• Alternate Tomato Sauce
• 1 can tomato soup
• 2 tbs fresh basil, chiffonade***
• 1/2 soup can water
• -or-
• 1 jar prepared pasta/spaghetti sauce
• -or-
• 1 – 15 oz can tomato sauce
• 1/2 tsp Italian seasoning

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