Crawfish Stuffed Poblano Peppers
Yields 8 servings. Recipe is from Teresa B. Day.
8-12 medium poblano peppers
2 tablespoons olive oil
1 loaf day-old French bread
1 large cornbread crumbled
2 eggs, beaten
2 bunches green onions, chopped
1 onion, chopped
5 ribs of celery, diced
1 bell pepper, chopped
1 tablespoon dried parsley leaves
1 pound crawfish tails, cooked
1-2 cups seafood stock
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
3 tablespoons milk
1 cup shredded cheddar cheese, divided
1. Heat the oven to 450 F. Brush the peppers with olive oil and bake whole for 20 to 30 minutes, turning once halfway through the cooking time. Set aside to cool.
2. While the peppers cook, crumble or blend the breads to coarse crumbs and place in a very large mixing bowl. Make a well in the center and add the eggs. Fold in the onions, celery, bell pepper and parsley. Fold in the crawfish. Slowly pour in the stock until the mixture is moist and sticky, but not soupy. Stir in seasonings and milk and 1/2 cup cheese.
3. Cut the peppers in half from stem to tip. Remove the seeds and membrane. Remove the seeds and membrane. Stuff the peppers with the crawfish dressing. Top with remaining 1/2 cup cheese and bake another 10-15 minutes or until cheese is melted and dressing is heated through.