Recipe: Poblanos Stuffed with Goat Cheese and Shrimp

the appetizer:

Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian, includes recipes like Asparagus with Morels and Tarragon; Kohlrabi with Bacon; and Poblanos Stuffed with Goat Cheese and Shrimp.

Cookbook

Poblanos Stuffed
with Goat Cheese and Shrimp

Courtesy of Edible Phoenix (Arizona)

Makes 8 First-Course or 4 Main-Course Servings

Colorful and absolutely scrumptious, these stuffed peppers are a great first course or a luncheon entree. You may get so hooked on them you'll want to try varying the filling by substituting cooked chicken or crabmeat for the shrimp.

Roasted Poblanos
and Red Bell Peppers

8 poblano chile peppers
2 large red bell peppers

Stuffed Poblanos

4 ounces mild goat cheese, room temperature
1/2 cup grated Panela or Monterey Jack cheese
1/2 pound cooked, peeled, and deveined shrimp, chopped
1 shallot, very finely chopped
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh basil leaves
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed

Red Bell Pepper Sauce

1 tablespoon extra virgin olive oil
3 shallots, finely chopped
2 cloves garlic, finely chopped
1 serrano chile pepper, seeded and finely chopped
2/3 cup chicken or vegetable broth, plus more if needed
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper

Roast and Peel the Poblanos and Red Bell Peppers: Over an open gas flame (on the stove top or outdoor grill), roast the chiles and bell peppers, turning with tongs for even roasting, about 5 minutes each (you can roast 2 or 3 at a time on each gas burner). The chiles and bell peppers are done when they are soft, blackened, and blistered over most of their surfaces (it is not necessary to get every nook and cranny, and be careful not to overroast the chiles, which must remain intact for stuffing).

Place the hot chiles and bell peppers into 2 separate large bowls. Cover the bowls with plates or with plastic wrap; set aside for about 15 minutes. Using a paring knife, gently rub the skin off of the flesh of each chile and bell pepper. Wipe the surface of the flesh with paper towels to remove most of the excess skin and charred bits; discard the skin and set the chiles and bell peppers aside. (Never run roasted chiles or bell peppers under water to remove the skins; doing so removes flavorful natural oils.)

Make the Stuffed Poblanos: Preheat the oven to 350 degrees F. Line a 9 by 13-inch rimmed baking sheet with parchment paper. Carefully slit each chile down one side and remove the seeds, leaving the stems attached.

In a medium bowl, combine the goat cheese, Panela cheese, shrimp, shallot, chopped bell pepper, cilantro, basil, salt, and black pepper; stir well. Taste and adjust seasoning as needed. Divide the cheese mixture into 8 equal portions. Place 1 portion into each chile, being careful not to overfill. Close each chile, overlapping the edges slightly. (These can be made a day ahead, covered, and refrigerated.) Transfer the stuffed poblanos to the baking sheet. Bake until just warmed through, about 10 minutes.

Make the Red Bell Pepper Sauce: Cut open the roasted red bell peppers; remove and discard the stems and seeds. In a medium skillet, heat the oil over medium heat. Add the shallots, garlic, and serrano chile and cook, stirring occasionally, until the shallots are tender, about 3 minutes. Transfer the mixture to a blender. Add the roasted bell peppers, chicken broth, salt, and black pepper. Blend until smooth. Add more broth as needed to reach the desired consistency (it should not be too runny). Taste and adjust seasoning as needed. (The sauce can be made a day ahead and refrigerated.) Return the sauce to the skillet to warm slightly.

To assemble, place 1 or 2 stuffed poblanos onto each plate. Spoon sauce on and around the poblanos. Serve hot.