Baby shrimp are widely available frozen and precooked, so keep a couple of bags in the freezer for a versatile ingredient for a variety of meals. Mildly spicy with a creamy filling and a crunchy golden cheese topping, these peppers are sure to become a summer classic.
6 large poblano peppers
1 (12-ounce) package frozen precooked baby shrimp, thawed and drained
1/2 cup sour cream
3 green onions, thinly sliced
1/3 cup chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
1 1/2 cups tomatillo salsa
1/2 cup shredded Monterey Jack cheese
Move broiler pan about 6 inches away from heating element and preheat broiler. Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes. Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.
Meanwhile, put shrimp, sour cream, green onions, cilantro, cumin, salt and ½ cup of the tomatillo salsa into a large bowl and toss to combine; set aside.
Using a paring knife, scrape off and discard skin from peppers. Make one incision down the length of each pepper and carefully remove seeds. Stuff each pepper with some of the shrimp mixture. Pour remaining 1 cup tomatillo salsa into a large baking dish and spread out with a spoon to cover the bottom. Arrange stuffed peppers in dish and top with cheese. Broil until cheese is bubbly and peppers are hot throughout, 5 to 7 minutes. Serve peppers with more tomatillo salsa spooned over the top, if you like.
Per serving (about 6oz/171g-wt.): 220 calories (80 from fat), 9g total fat, 4.5g saturated fat, 21g protein, 16g total carbohydrate (4g dietary fiber, 3g sugar), 135mg cholesterol, 340mg sodium