Stuffed Poblano Peppers
 

1 lb fresh shrimp (chopped up)
1/2 cup sour cream (fat free is ok)
1 tsp garlic, minced
1/2 cup seasoned dry bread crumbs
2 tbs minced parsley
1/2 jar roasted red peppers (water packed) minced
4 poblano peppers, halved and seeded (plain old italian green peppers work just as well -- i didn't like it with the plain green peppers - not enough flavor)
8 tsp grated fresh parmesean cheese
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Preheat oven to 375 F.
Coat shallow baking pan with cooking spray.
In a bowl, combine shrimp, sour cream, bread crumbs, parsley, garlic, and peppers. Mix to combine. Spoon mixture into halved peppers, and arrange in a pan. Cover with foil and bake for about 25 minutes.
Remove from oven, sprinkle with parmesean cheese, and bake another 15 minutes.

Sprinkle with some fresh lemon juice if desired, and serve 2 pepper halves per person.

(This is an easy recipe that I've used for years, made it a few weeks ago for some friends and was a hit -- prep time is minimal, and recipe can be halved and cooked in a toaster oven as well.)

The curernt issue of Shape magazine, has a very similar recipe which substitutes crab meat for the shrimp and withholds the garlic

That sounds really good. I will have to try that soon!

Thanks for posting the recipe. Sounds good. I'll be stealing it and claiming it as my own!!!