Ingredients

4 large Poblano peppers
2 Tbsp. butter, melted, divided
1 tsp. coarsely ground pepper
1/2 tsp. kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 oz. cream cheese, softened
1 lb. chopped, cooked peeled shrimp
1 3/4 cups shredded Mexican cheese blend
1 1/2 cups cooked rice
2 Tbsp. lemon juice
2 tsp. dried cilantro flakes
1/2 tsp. onion powder
1/2 tsp. garlic powder

Topping:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 Tbsp. butter, melted

Directions:

1. Cut peppers in half lengthwise and discard seeds.** Place peppers, cut side down, in an ungreased 15×10×1-inch baking pan. Brush with 1 Tbsp. butter, sprinkle with salt and pepper. Bake, uncovered, at 350 degrees, until tender, 10-15 minutes.

2.Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add shrimp, cheese blend, rice, lemon juice and seasonings, heat through. Spoon into pepper halves.

3. Place in an ungreased 15×10×1-inch baking pan. Combine topping ingredients, sprinkle over peppers. Bake, uncovered, at 350 degrees for 10-15 minutes or until topping is golden brown.

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**Don't forget to use kitchen gloves when cutting peppers and removing seeds.