Poblano chilies are traditionally used in Mexican cuisine to make “chiles rellenos”. Here you have a great version that makes a delicious dinner party entrée or side. Smoky poblanos are stuffed with a savory mix of rice, shrimp and corn, and then topped with cheese, delivering a mild and enjoyable spiciness.
- 8 poblano peppers
- 1 ½ tsp olive oil
- ½ cup chopped onion
- 2 garlic cloves, minced, divided
- 2 cups fat-free, low-sodium chicken broth
- 1 cup brown rice
- 12 oz frozen cooked salad shrimp, thawed
- 1 cup roasted corn
- ½ cup chopped fresh cilantro
- ⅓ cup chipotle salsa
- 1 tsp ground cumin
- ½ cup reduced-fat shredded Mexican cheese blend
- Preheat oven to 400°F. Place peppers on a baking sheet. Bake 15 minutes. Remove from oven; let cool 5 minutes or until cool enough to handle. Cut off tops; remove ribs and seeds. Make a 3-inch slit down the center of each pepper; set aside.
- In a medium saucepan heat oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes or until onion is softened. Add broth and rice; bring to boiling. Reduce heat to low; cover and cook 35 to 40 minutes or until rice is tender.
- Stir in shrimp, corn, cilantro, salsa and cumin; cook 5-7 minutes or until shrimp are heated through. Remove pan from heat; let cool slightly.
- Preheat broiler to high. Using a small spoon, fill peppers with rice mixture. Place peppers on baking sheet, filled side up. Sprinkle each with 1 tablespoon cheese. Broil 1-2 minutes or until cheese melts. Serve warm.
- Calories 269kcal 13%
- Fat 6.1g 9%
- Saturated fat 2.4g 12%
- Carbs 36.1g 12%
- Sodium 740mg 31%
- 3.7g sugar
- 3.0g fiber
- 18.0g protein
- 99mg cholesterol