Shrimp Stuffed Poblano Peppers

Instructions

Pepper Roasting

1. Preheat the oven’s broiler.
2. Place the poblanos and red bell pepper on a cooking sheet. Place under the broiler.
3. Turn the peppers after 3-4 minutes, once they start to blister and turn black. Be sure to keep an eye on the peppers as this happens quickly. Peppers are finished when all sides are blackened and blistered.
4. Remove peppers from oven and place in a brown paper bag. Fold top of bag over so that the steam does not escape. Allow peppers to cool enough for you to handle.
5. Remove peppers from bag and remove blackened skin. Cut each poblano pepper open along one side (horizontally). Chop the red bell pepper. Set aside.

Shrimp Filling

1. In a large skillet, heat olive oil over medium high heat. Add shrimp and cook 3-4 minutes or until done (pink & opaque). Remove from pan and set aside.
2. Over medium high heat, add garlic to the skillet and sauté 30 seconds. Add flour, salt, and pepper to the pan. Cook for 1 minute, stirring constantly.
3. Lower heat to medium. Whisk in the sour cream. Then whisk in ¼ cup milk and heavy cream. Cook for 2 minutes, stirring constantly with whisk or wooden spoon.
4. Remove cream sauce from the heat. Add cheese and stir until it melts.
5. Place 1/2 of the cheese mixture in a bowl. Add remaining ¼ cup milk to this mixture and stir to incorporate.
6. Add cooked shrimp, chopped red bell pepper, cilantro, and lime juice to remaining ½ of the cheese mixture (without the added milk).

Stuffed Peppers

1. Place 1-2 poblano peppers on each plate.
2. Stuff each poblano pepper with shrimp mixture, dividing mixture evenly between them.
3. Pour cheese sauce over each pepper and serve.