Stuffed Poblano Peppers With Red Pepper Puree Recipe
Recipe By A Spicy Perspective
Breaking tradition with stuffed poblano peppers with red pepper puree and coconut rice. This lighter chile relleno is packed with goodness
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1hr 15minstotal
35minsPrep
40minsCook
1hr 15m.total
35m.Prep
40m.Cook
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Add to Shopping ListIngredients for Stuffed Poblano Peppers With Red Pepper Puree Recipe
- 4 Large Poblano Peppers
- 1/2 pound Chopped, cooked shrimp
- 2.50 Diced shallots, divided
- 2 ounce Softened Goat Cheese
- 0.38 cup Shredded monterey jack cheese, or mexican blend
- 1 tablespoon Chopped cilantro
- 1 tablespoon Chopped basil + extra for garnish
- 1 Whole red peppers
- 0.13 cup Heavy cream
- pinch Pinch Cayenne Pepper
- 1 tablespoon Olive oil
- 2 Cloves Garlic, Minced
- 1 cup Long grain rice
- 7 ounce Sweetened coconut milk, or unsweetened coconut milk + 1 tablespoon sugar
- 1/2 Jalapeno Pepper, Seeded And Diced
- As required Salt
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By A Spicy Perspective