Seafood Stuffed Poblano Peppers Over Creamed Corn


Step 1

Adjust oven rack to uppermost position and preheat broiler to high. Place four pepper halves on foil-lined, rimmed baking sheet, drizzle with 1 tbsp oil and roast until blackened around edges, 4 to 8 minutes. Set aside.

Step 2

Heat 1 tbsp oil in large skillet over medium-high heat. Add onion, garlic and ¼ tsp salt and cook until onion is translucent, about 5 minutes.

Step 3

Add remaining 1 tbsp oil to pan and heat for 1 minute before adding shrimp, scallops and ½ tsp salt, cooking until opaque, 3 to 4 minutes. Transfer mixture to bowl.

Step 4

Melt butter in large skillet over medium-high heat. Cook corn and remaining ½ tsp salt until warmed. Add cream and bring to simmer. Transfer to bowl, cool slightly and stir in Chobani.

Step 5

Divide creamed corn among 4 plates. Place a poblano pepper on top and fill with some shrimp and scallop mixture. Sprinkle with cilantro and cheese and serve.