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

• Cheddar cheese

  2 cup, shredded or 226g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Char the poblanos under the oven broiler or directly over a gas flame, turning until blistered on all sides. Transfer to a bowl and cover or place in a paper bag for 10–15 minutes to steam, then peel, slit one side to keep stems intact, remove seeds, and arrange in a lightly oiled 9x13-inch baking dish.
2. Warm the olive oil in a skillet over medium heat. Add the onion and garlic; cook until translucent, 2–3 minutes. Stir in the rice and cumin seeds and toast for about 2 minutes. Add the chicken broth, salt, and black pepper; bring to a simmer, cover, reduce heat, and cook until the rice is tender, about 18 minutes. Let cool slightly.
3. In a separate skillet, melt the butter over medium-high heat. Add the shrimp and scallops and cook, stirring, until just opaque, 3–4 minutes. Remove from heat, toss with the lime juice, and let cool.
4. Heat the oven to 350°F. In a large bowl, fluff the rice with a fork and fold in the cooked seafood, ground cumin, dried coriander leaf, oregano, lime zest, tomatoes, queso añejo, and chopped cilantro until evenly combined.
5. Generously stuff each poblano with the rice and seafood mixture, placing any extra filling in the baking dish. Top the peppers with the shredded cheese blend.
6. Bake at 350°F until the peppers are heated through and the cheese is melted and lightly browned, about 20 minutes. Garnish with additional chopped cilantro and serve.