Ingredients

The following ingredients have 4 Servings
  • 8 large poblano peppers
  • 1 pound chopped, cooked shrimp ((or cooked chorizo, shredded chicken or pork sausage))
  • 5 diced shallots, (divided)
  • 4 ounces softened goat cheese
  • 3/4 cup shredded Monterey jack cheese, (or Mexican blend)
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped basil (+ extra for garnish)
  • 2 whole red peppers
  • 1/4 cup heavy cream
  • Pinch cayenne pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, (minced)
  • 2 cups long-grain rice
  • 14 ounces sweetened coconut milk, ((1 can) OR unsweetened coconut milk + 1 tablespoon sugar)
  • 1 jalapeno pepper, (seeded and diced)
  • Salt

Instruction

  • Preheat oven to 350 degrees F. Either on the grill or over a gas burner, roast 8 poblanos and 2 whole red peppers until blackened on all sides. (I like to do this on the grill.)
  • Place all peppers in a large zip lock bag (or paper bag) seal, and let steam for 15 minutes.
  • Heat 2 tablespoons olive oil in a medium pot over medium-high heat. Add 4 diced shallots and sauté for about 3 minutes. Add the garlic and sauté another 2 minutes until onion becomes translucent and tender.
  • REMOVE HALF the onions and garlic and place in the blender. Add rice to the remaining onions in the pot and sauté another 2 minutes to toast rice. Add coconut milk, jalapeno, 1 1/2 teaspoon salt, and one 14-ounce can full of water. Bring the rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15-17 minutes. Remove from heat and keep covered another 5 minutes.
  • Once the rice is started, GENTLY peel all the peppers. Carefully remove the tops of the poblanos. Mix the shrimp, cheeses, 1 chopped shallot, cilantro, basil, and a pinch of salt in a medium bowl.
  • GENTLY stuff each pepper with shrimp mixture and fold the top to close. Lay the peppers on a greased cookie sheet and bake 15 minutes.
  • While the peppers are baking, add 1/4 cup cream, a pinch of cayenne pepper and 2 whole roasted peppers (seeds removed) in the blender. Puree until smooth. Taste and salt as needed—about 1 teaspoon. *You may need a little extra cream to create desired thickness!
  • To plate: Pour about 1/4 cup of sauce onto a dinner plate. Place a round mound of rice to top of the rice with 2 stuffed peppers.