- 1 ea Poblano Or use bell peppers and adjust quantities accordingly.
- 1/2 lb Shrimp Tails off and deveined.
- 1/2 cup Rice I used leftover cheesy rice (don't judge!). Use more or less depending on how much filler you like.
- 1/2 ea Onion Chopped. I used a small yellow onion.
- 1/4 lb Mushrooms Sliced. Use more or less to your liking.
- 1 tbs Olive Oil
- 1 ea Mango Habanero Sauce See notes for recipe or use alternative.
- 1 clove Garlic Minced.
- 1 splash White Wine
- 1 ea Blue Cheese Optional – See notes for recipe.
- 1 ea Shredded Cheese Can sub blue cheese crumbles.
- Set your oven for 400 degrees. Prep your ingredients. Place your halved and seeded peppers onto tinfoil and bake for about 45 minutes or until they are softened. See notes regarding optional cherry tomatoes.
- In a pan, heat the olive oil and soften the mushrooms and onions.
- In a separate pan, cook the shrimp until done in the wine and garlic. Chop the shrimp into smaller pieces of your desired size.
- Add your cooked rice and chopped shrimp to the pan with the mushrooms and onions. Stir over low heat.
- Add your sauce. Note that I split the rice mix in half and added mango habanero in this picture.
- The other half I mixed with a hot buffalo sauce.
- With your peppers still warm and the rice mix as well, stuff your peppers. Note that I lined both of these with blue cheese first. I sprinkled aged shredded cheddar on top of the mango habanero pepper and blue cheese crumbles on top of the hot buffalo pepper.
- Plate & Enjoy!
- This was something I threw together on the fly with a bunch of “extra” stuff I had laying around in the fridge. It turned out great…. so I have some pictures and steps you can follow, but unfortunately not everything was measured exact including cook times. I made my best guess in the ingredient list at what I used.
- See here for my Mango Habanero Sauce Recipe. It will add a kick!
- See here for my Blue Cheese & Dill Dip. Note you can leave the Dill out if you want.
- I garnished the plate with some halved cherry tomatoes which I had brushed with olive oil and garlic then baked with the peppers.