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seafood stuffed pablano peppers

Recipe by
Tara Waites
Dallas, TX

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,

yield 2 to 3
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For seafood stuffed pablano peppers

  • 3
    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
  • 1 tsp
    dried parsley
  • 1 Tbsp
    old bay seasoning
  • 1/8 tsp
    cayenne pepper
  • 1 Tbsp
    lemon juice
  • 3 oz
    butter, melted
  • 2 lg
    pablano peppers, blanched

How To Make seafood stuffed pablano peppers

  • 1
    Preheat oven to 350 degrees. Blanch the Poblano peppers and set to the side.
  • 2
    Crumble the cornbread and mix all remaining ingredients together. You may want to add salt and pepper (optional).
  • 3
    Cut the top off the peppers and stuff with the filling. You may have enough filling for more than two peppers.
  • 4
    Place peppers in a baking dish, seal with foil and bake for 40-45 minutes or until pepper is tender.
  • 5
    Serve plain or with a spicy cream sauce.

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