Crab Stuffed Poblano Peppers
Savor the perfect balance of smoky heat and creamy seafood goodness with these irresistible Crab Stuffed Poblano Peppers. Featuring roasted poblanos filled with a luscious mixture of tender lump crab meat, tangy cream cheese, shredded Monterey Jack, and aromatic seasonings like cumin and paprika, this dish is a flavor-packed masterpiece. Fresh ingredients like minced garlic, green onion, and cilantro, paired with a splash of zesty lime juice, make the filling light yet indulgent. The stuffed peppers are baked to bubbly perfection and garnished with cilantro for a restaurant-worthy presentation. Ideal as an appetizer or main course, these stuffed peppers are easy to prepare in just under an hour, making them perfect for weeknight dinners or special gatherings. Whether you're entertaining guests or treating yourself, this recipe is a must-try for seafood lovers and a fantastic way to elevate your dinner table.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 pound Lump crab meat
- 4 ounces Cream cheese, softened
- 1 cup Shredded Monterey Jack cheese
- 2 cloves Garlic, minced
- 2 stalks Green onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 425°F (220°C).
Wash the poblano peppers and place them on a baking sheet. Lightly rub them with olive oil.
Roast the peppers in the oven for 10-12 minutes, turning them halfway through, until the skin is blistered and slightly charred. Remove from the oven and let them cool slightly.
While the peppers are cooling, prepare the crab filling. In a large bowl, combine the lump crab meat, cream cheese, Monterey Jack cheese, minced garlic, chopped green onion, cilantro, lime juice, cumin, paprika, salt, and black pepper. Mix well until fully incorporated.
Carefully peel the skin off the roasted poblano peppers. Make a small vertical slit in each pepper and gently remove the seeds and membranes. Be careful not to tear the peppers.
Stuff each pepper generously with the crab mixture, ensuring they are filled but not overstuffed.
Place the stuffed peppers back on the baking sheet. Sprinkle additional shredded Monterey Jack cheese on top, if desired.
Bake the stuffed peppers in the oven for 12-15 minutes, or until the filling is hot and the cheese on top is melted and bubbly.
Garnish with additional chopped cilantro and serve warm. Enjoy your Crab Stuffed Poblano Peppers!
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 4040 mg | 176% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 22.4 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1341 mg | 103% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3124 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
