Before we jump into this delicious, summer inspired shrimp and cheese stuffed poblano peppers recipe, I want to give you a brief update on life. I’m happy to report that I’m in much better spirits than I was last week. I don’t spend most of my days crying, my panic attacks have lessened and I’m finally starting to feel like myself again. I still have to obsessively touch each burner to ensure they aren’t on or quadruple check the oven before I leave. I also still have this gut, horrible feeling that something could go horribly wrong when I shut the door. But thanks to the amazing kindness of our friends and family, we have a regular, super comfy bed to sleep on, money to buy a new couch and a new start to my once shattered prop collection. It won’t be fast and I know it’ll take time to heal, but because of all of you guys, I’m sure I’ll get there much quicker.
I just want to say thank you again to everyone who has offered any advice, kind words or encouraging messages. It’s because of you guys I’m able to pick myself up again! To show my appreciate, I’ve made you the perfect entree for these lazy summer days, shrimp stuffed peppers!
I’ve been obsessed with poblanos since my trip out to New Mexico for a friend’s wedding. And now, I get them every time I can. Surprisingly though, I’ve never made them stuffed. And what better ingredients to stuff into a pepper than shrimp and cheese?
Before you write this off as an “indulgent” meal or one that’s decadent, I have news for you. Each pepper has just 10 grams of fat and less than 200 calories. Oh and heaping 20 grams of protein and 2 grams of fiber. Which means only one thing, you can eat this and still fit into that bathing suit you’ve been working to fit into all spring.
Who knew something so stuffed could still be so skinny?
Serves 4. Recipe inspired by Cooking Light.
Prep time: 10 – 12 minutes Cook time: About 15 minutes
4 poblano peppers
1 tablespoon olive oil
Salt and pepper
3 garlic cloves, minced
½ pound cooked shrimp, chopped
¼ cup chopped red onion
¾ tablespoon all purpose flour
¼ cup nonfat Chobani Greek yogurt
1/3 cup fat-free milk
1/3 cup + 1 ½ tablespoons part-skim cheddar cheese
Fresh cilantro for garnish
2 tablespoons crushed red pepper
Preheat broiler. Place the poblanos, whole, onto a foil laned baking sheet. Broil for about 10 minutes, or until blackened on all sides. Place in a plastic bag, shut and let sit for about 10 minutes. Once chilled and rested, peel the skin and cut the tops off each pepper.
Heat the olive oil in a skillet over medium heat. Add garlic and cook until slightly fragrant, about 1 minutes. Add red onion and cook until transluscent. Add chopped shrimp to pan. Add salt, pepper and crushed red pepper. Cook for a bout 3 minutes. Remove from pan.
Add flour to the pan and cook about a minute. Gradually add the Greek yogurt and milk. Remove from heat and stir in cheese. Add the shrimp and onion mixture to the cheese mixture and mix to combine.
Spoon about ¼ cup of mixture into each pepper. Garnish with salt and pepper.