Tex-Mex Crab Stuffed Poblano Peppers over Rice
Who doesn't love stuffed peppers. And so many choices for the stuffing! We were having a hankering for some seafood and crab sounded really good to us. So we put together some Tex-Mex ingredients and cooked 'em up. MMMmm! They were very delicious. Filled with great flavors and just a bit of spice. We served them with some flavored Jasmine rice. Since it's swelteringly hot outside we put them in the toaster oven which doesn't heat up the kitchen as much as the big oven. It worked perfectly!
Serves: 2
Prep Time: 30 minutes
Cook Time: 30 minutes
INGREDIENTS:
For the Stuffing:
2 medium-large poblano peppers
Olive oil
1 medium tomato or 5 ounces of cherry tomatoes, diced
3 slices of red onion, diced
1 jalapeno, diced
2 large garlic cloves, finely chopped
1 t oregano
1 t cumin
pinch of red pepper flakes
6-7 ounces king crab meat
1/4 C cilantro
1/3 C sharp cheddar cheese, shredded and divided into 2
1/2 lime, juiced and zested
Smokey paprika sprinkled on top
For the Spanish rice:
1 C Jasmine rice
1 C chicken broth
1 C water
1/2 lime, juiced and zested
15 cherry tomatoes
Pinch of saffron
PREPARATION:
1. Cut the tops off the peppers, remove the seeds and cut them in half. Dice the tomatoes, red onion, jalapeno, cilantro and garlic. Set aside.
2. Mix the spices. Set aside.
3. Cook the rice for 15 minutes. During the last 5 minutes, add the saffron, lime juice and zest and the tomatoes.
4. Preheat the oven to 400*. Put foil on a baking sheet and brush with olive oil to prevent sticking.
5. Heat the olive oil in a skillet and add the tomatoes, jalapeno, onion, garlic, oregano, cumin and red pepper flakes. Cook until liquid is evaporated then add the crab meat and cook for another minute or so. Remove from heat and add half the cheddar and the cilantro. Stir to thoroughly mix.
6. Divide the stuffing ingredients into 4 servings and stuff (or set into) each pepper half. The cheese is the binder and will help it stay together. Sprinkle with smoky paprika and place in the oven for 18-20 minutes. Remove from oven, place the oven on broil and sprinkle with the remaining cheddar cheese. Cook until cheese starts turning brown, about 2-3 minutes. Meanwhile, the rice should be cooked and set aside.
SERVING:
Place the rice on a warmed plate and the peppers on the side. Garnish with cilantro or pepper tops or whatever looks good. Serve with lime wedges and Tabasco or other chili sauce of you choice.
Bon Appetit,
Tom and Anita
Tex-Mex Crab Stuffed Poblano Peppers over Rice
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