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Granny's
Shrimp Rice Stuffed Peppers
8 ounces queso fresco*
1 cup whole kernel corn
2 cups cooked rice
1 cup chopped cooked shrimp
1/2 cup (2 ounces) Cheddar cheese
1/4 cup (1 ounce) Monterey Jack cheese
1/4 cup chopped onion
1/4 cup sour cream
1 teaspoon salt
12 poblano peppers, (approximately 2 to 3 ounces each), roasted and peeled
2 cups fresh breadcrumbs
1/2 cup Parmesan cheese
3 tablespoons butter, melted
4 eggs
1 tablespoon water
1 cup flour
Combine queso fresco and corn in processor; process
just until corn is no longer visible. Transfer cheese mixture to large bowl. Add
rice, shrimp, Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt.
Set aside. Cut a small slit in one side of each poblano pepper and carefully
remove seeds; leaving stems in tact. Pat peppers dry. Stuff each pepper with
approximately 1/4 cup of shrimp mixture. Secure with a wooden pick if necessary.
Combine bread crumbs, Parmesan cheese, and butter in medium bowl; stir until
well blended. Set aside. Beat eggs with water in medium bowl. Roll stuffed
peppers in flour, dip in egg mixture, then coat with bread crumb mixture. Place
in shallow baking dish allowing a little space between each pepper; bake at 350
degrees 30 minutes or until golden brown and thoroughly heated. Serve
immediately.
Makes 6 servings.
* Substitute a mixture of 1/2 cup cottage cheese and
1/2 cup feta cheese for the queso fresco if desired.
The first duty of love is to listen.
- Paul Tillich