Shrimp-Stuffed Poblano Peppers

• 4 large poblano peppers
• 2 tablespoons butter, melted, divided
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon kosher salt
• 1 small onion, finely chopped
• 2 celery ribs, chopped
• 4 ounces cream cheese, softened
• 1 pound chopped cooked peeled shrimp
• 1-3/4 cups shredded Mexican cheese blend
• 1-1/2 cups cooked rice
• 2 tablespoons lemon juice
• 2 teaspoons dried cilantro flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup panko (Japanese) bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, melted

1. Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350u0b0 for 10-15 minutes or until tender.
2. Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves.
3. Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350u0b0 for 10-15 minutes or until topping is golden brown.

poblano peppers, butter, ground pepper, kosher salt, onion, celery, cream cheese, shrimp, rice, lemon juice, cilantro flakes, onion powder, garlic, bread crumbs, parmesan cheese, butter

Taken from www.tasteofhome.com/recipes/shrimp-stuffed-poblano-peppers/ (may not work)