Seafood Stuffed Pablano Peppers

Tara Waites


I love seafood, I love cornbread stuffing! I was wonder how they may taste together but I didn't want to stuff any type of fish or meat so i chose the Poblano pepper. It large and it's flavorful withput the spice. It turn out to be a pleasant and delicious surprise. i hope that you enjoy it,

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2 to 3
20 Min
45 Min


sweet cornbread cakes
1 oz
ea. diced red & green bell pepper, onion, celery
1/2 c
salad shrimp - cooked
1/4 c
imitation crabmeat
1/4 c
lump crab meat or snow crab
1/4 c
bay scallops
1 tsp
dried parsley
1 Tbsp
old bay seasoning
1/8 tsp
cayenne pepper
1 Tbsp
lemon juice
3 oz
butter, melted
2 large
pablano peppers, blanched


Step 1 Direction Photo

1Preheat oven to 350 degrees. Blanch the Poblano peppers and set to the side.

Step 2 Direction Photo

2Crumble the cornbread and mix all remaining ingredients together. You may want to add salt and pepper (optional).

Step 3 Direction Photo

3Cut the top off the peppers and stuff with the filling. You may have enough filling for more than two peppers.

4Place peppers in a baking dish, seal with foil and bake for 40-45 minutes or until pepper is tender.

Step 5 Direction Photo

5Serve plain or with a spicy cream sauce.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat, Low Sodium