Ingredients
4 large poblano peppers2 tablespoons butter, melted, divided1 teaspoon coarsely ground pepper1/2 teaspoon kosher salt1 small onion, finely chopped2 celery ribs, chopped4 ounces cream cheese, softened1 pound chopped cooked peeled shrimp1-3/4 cups shredded Mexican cheese blend1-1/2 cups cooked rice2 tablespoons lemon juice2 teaspoons dried cilantro flakes1/2 teaspoon onion powder1/2 teaspoon garlic powderTOPPING:1 cup panko bread crumbs1/4 cup grated Parmesan cheese2 tablespoons butter, melted
Preparation
Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender.
Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves.
Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
