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,


☆☆☆☆☆ 0 votes

2 to 3
20 Min
45 Min


  • 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 large
    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.

Printable Recipe Card

About Seafood Stuffed Pablano Peppers

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

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