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Stuffed Peppers with Shrimp & Chorizo



Stuffed Peppers with Shrimp & Chorizo
Steaming the peppers in the microwave using the Deep Dish Baker jump-starts the recipe.
Ingredients:
6   medium poblano peppers
1/4   cup water
3   oz pork chorizo
2   ears fresh corn, husks and silk removed
1   small red bell pepper
1   small red onion
2   garlic cloves, pressed
12   oz uncooked small shrimp (31-40 per pound), peeled and deveined, tails removed
2   cups (8 oz) shredded Chihuahua cheese, divided
1/2   cup chopped fresh cilantro, divided
Directions:
  1. Cut a slit lengthwise in center of each poblano. Place poblanos and water in Deep Dish Baker; cover with Parchment Paper. Microwave on HIGH 6-8 minutes or until crisp-tender; drain.
  2. Meanwhile, for filling, cook chorizo in (12-in.) Skillet over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles. Meanwhile, remove kernels from corn using Santoku Knife. Dice bell pepper and onion. Add corn, bell pepper and onion to Skillet; cook 3-4 minutes or until corn begins to brown. Add garlic; cook 30-60 seconds or until garlic is fragrant. Remove chorizo mixture to Classic Batter Bowl.
  3. Return Skillet to heat; spray with vegetable oil. Cook shrimp 4-6 minutes, turning once. Coarsely chop shrimp. Add shrimp, 1 1/2 cups of the cheese and 1/4 cup of the cilantro to batter bowl; mix well.
  4. Fill poblanos with filling; place in baker. Microwave on HIGH 2-4 minutes or until hot. Top with remaining cheese; microwave 1 minute or until cheese is melted. Garnish with remaining cilantro.

Yield: 6 servings

Nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 9 g, Cholesterol 140 mg, Carbohydrate 19 g, Protein 25 g, Sodium 500 mg, Fiber 3 g

Diabetic exchanges per serving: 1 starch, 1 vegetable, 3 medium-fat meat (1 carb)

Cook's Tips: This recipe can easily be prepared a day before. Prepare and stuff peppers as recipe directs. Return peppers to the Deep Dish Baker, cover tightly with plastic wrap and refrigerate. When ready to serve, remove plastic wrap and microwave on HIGH 3-5 minutes or until heated through. Top with remaining cheese; microwave on HIGH 1 minutes or until cheese has melted; garnish with cilantro.