Sunday, June 16, 2013

Southwest Style Crab Stuffed Poblano Peppers


recipe for stuffed green peppers
In the mood for something spicy but not overly heavy? Want to try something different? I've made stuffed poblanos 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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Directions
Preheat the oven to 350 degrees
Recipe for Stuffed Green Peppers
Place peppers in a baking dish, skin side down 
Recipe for Stuffed Green Peppers
Mix all the ingredients together except for the last 4 oz of pepper jack. 
 Recipe for Stuffed Green Peppers
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. 
Recipe for Stuffed Green Peppers
Place a slice of cheese on top of each pepper. 
Recipe for Stuffed Green Peppers
Bake in a preheated oven for 30 minutes and serve with a side salad for a night light summertime meal. 
Recipe for Stuffed Green Peppers
Here is a picture of one 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. 
Recipe for Stuffed Green Peppers

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