Contains: Shellfish, nightshades. Is: Paleo, gluten-free, quick and easy.
Since poblano peppers don’t stand on their bottoms, I decided to make “boats” instead – which is actually the way I usually prepare stuffed bell peppers. Slice them lengthwise. I went cross-cultural and decided on a za’atar blend for the seasoning. Chopped de-shelled and de-veined shrimp can also be used in this recipe – or pre-cooked octopus. Vegetarians and vegans may opt for medium-textured tofu.
I decided to stuff poblano peppers for a bit more ‘zing’!
Prep Time: 15 minutes including a light sautéing of the shallots.
Cook Time: 30 minutes.
Rest Time: Not needed.
Serves: 1 poblano per person, but do have a side.
Leftovers: Certainly.
Stuffed Poblano Pepper Boats: Scallops, Shallot, Za’atar
INGREDIENTS: (Per Person)
- 1 large poblano pepper, stem removed, sliced once longitudinally to create two “boats”. Remove seeds.
- 5 or 6 large sea scallops, chopped to about 1/4 inch fragments.
- One large peeled shallot, peeled and diced. You can use half a medium onion instead.
- 1 teaspoon Za’atar powder.
- A touch of cooking oil.
METHOD:
Pre-heat your oven to 350 F.
Pan fry / sauté the shallot in the oil for maybe five minutes, or until translucent.
Allow to drain off any excess oil on a paper towel, and let cool for a few minutes.
Mix the shallots, scallops and Za’atar together. Stuff into each half of the poblano.
Bake for 30 minutes.
As a serving option, serve with either rice, or a potato dish.
This recipe is shared with:
Sea Vegetable
Of Goats and Greens 
Thanks for sharing at the What’s for dinner party. I’m looking forward to what you’ll bring tomorrow!