Hello Healthy Meal Preppers!

Looking to spice up your weekly meal prep with something bold, satisfying, and packed with fresh ingredients? These Seafood Stuffed Poblanos are here to bring the flavor! Smoky roasted poblano peppers are filled with a savory blend of shrimp, scallops, fluffy rice, zesty lime, and warm spices—then topped with melty cheese for the perfect finishing touch. It’s a coastal-Mexican comfort dish that feels gourmet but is easy enough for any night of the week.

Not only is this dish a feast for your taste buds, it’s also a smart, balanced option for clean eaters. With lean seafood, fiber-rich veggies, and just the right amount of carbs and healthy fats, each serving is satisfying without being heavy. Whether you're prepping lunches for the week or serving it up for a feel-good dinner, this one is sure to impress!

Ceviche Recipe:

Per serving: 372 Calories • 23.4g Carbs (4.1g Fiber) • 22.6g Fat • 21.6g Protein

45 minutes to prep , 20 minutes to cook

Ingredients

Scaled to 1 serving

• 1 pepper Poblano Pepper (6 g)

• 1 1/16 tsp Avocado oil (4.7 g)

• 1/16 cup, chopped Onions (13 g)

• 1/3 cloves, minced Garlic (1 g)

• 1 1/3 tbsp White rice (15 g)

• 1/16 tsp, whole Cumin (0.1 g)

• 2 2/3 tbsp Chicken broth (40 g)

• 3/16 tsp Salt (1 g)

• 1/16 tsp Pepper (0.2 g)

• 1 tsp Butter (4.7 g)

• 2/3 oz Shrimp (19 g)

• 2/3 oz Scallop (19 g)

• 1/16 lime yields Lime juice (3.7 g)
  (Plus zest)

• 1/16 tsp, ground Cumin (0.2 g)

• 1/16 tsp Coriander leaf (0 g)

• 3/16 tsp, leaves Oregano (0.2 g)

• 1/3 medium whole Tomatoes (41 g)
  (Chopped)

• 2/3 oz Mexican cheese (19 g)

• 2/3 tbsp Fresh cilantro (0.7 g)
  (Tough stems removed, leaves chopped)

• 1/3 cup, shredded Mexican cheese (38 g)

Directions

Directions are for original recipe of 6 servings

1. Broil or roast the chiles over a flame until the skins blister. Wrap in a tea towel or place in a paper bag for 10 to 15 minutes to loosen the skins. Remove the skins and open the peppers on one side, keeping the stems intact. Remove the seeds and arrange the peppers in a lightly oiled 9x13-inch baking dish.

2. Heat oil in a skillet over medium heat. Add onion and garlic, and sauté until translucent, about 2 to 3 minutes. Add rice and cumin seeds, toasting for 2 minutes while stirring. Add chicken broth, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 18 minutes until the rice is cooked but firm.

3. Melt butter in another skillet over medium-high heat. Add shrimp and scallops, cooking for 3 to 4 minutes until just cooked through. Remove from heat, add lime juice, and toss to coat. Set aside to cool.

4. Preheat oven to 350°F. Fluff cooled rice with a fork in a large bowl. Add shrimp, scallops, cumin, coriander, oregano, lime zest, tomatoes, queso anejo, and cilantro. Mix thoroughly.

5. Stuff peppers with the rice and seafood mixture, filling them generously. Place any extra filling in the baking dish. Top peppers with Monterey Jack cheese and bake for 20 minutes until heated through and cheese is melted.

6. Garnish with fresh chopped cilantro and serve.