Seafood Stuffed Poblanos

Ingredients

• Poblano Pepper

  hot - Freshdirect

  6 pepper or 36g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  4 oz or 113g

• Scallop

  Mollusks, mixed species, raw

  4 oz or 113g

• Lime juice

  Raw

  ½ lime yields or 22g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander leaf

  Spices, dried

  ¼ tsp or 0.1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Mexican cheese

  Queso anejo

  4 oz or 113g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

Directions

1. Broil or roast the chiles over a flame until the skins blister. Wrap in a tea towel or place in a paper bag for 10 to 15 minutes to loosen the skins. Remove the skins and open the peppers on one side, keeping the stems intact. Remove the seeds and arrange the peppers in a lightly oiled 9x13-inch baking dish.
2. Heat oil in a skillet over medium heat. Add onion and garlic, and sauté until translucent, about 2 to 3 minutes. Add rice and cumin seeds, toasting for 2 minutes while stirring. Add chicken broth, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 18 minutes until the rice is cooked but firm.
3. Melt butter in another skillet over medium-high heat. Add shrimp and scallops, cooking for 3 to 4 minutes until just cooked through. Remove from heat, add lime juice, and toss to coat. Set aside to cool.
4. Preheat oven to 350°F. Fluff cooled rice with a fork in a large bowl. Add shrimp, scallops, cumin, coriander, oregano, lime zest, tomatoes, queso anejo, and cilantro. Mix thoroughly.
5. Stuff peppers with the rice and seafood mixture, filling them generously. Place any extra filling in the baking dish. Top peppers with Monterey Jack cheese and bake for 20 minutes until heated through and cheese is melted.
6. Garnish with fresh chopped cilantro and serve.

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• Baked Seafood Stuffed Avocados
• Vegan Simple Stuffed Peppers