MY POBLANO PEPPERS STUFFED with SHRIMP and SALMON BITES over a bed of PESTO CAULIFLOWER SPAGHETTI!

So, today I thought about developing a different kind of healthier Poblano peppers recipe. No cheese and no ground beef added to it, instead I cut in bite size and seasoned two salmon steaks and 6 Jumbo shrimp, sautéed onions and garlic, stuffed the peppers, placed them over my favorite; cauliflower spaghetti with my own pesto recipe and BOOM, my husband went for seconds in a hurry, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost: $16.80 or $8.40 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
2 med size salmon filet cut in bite pieces ($4.50)
6 jumbo shrimp cut in bite pieces ($5.00)
1 large poblano pepper, roasted, cleaned and cut lengthwise ($1.00)
½ onion (30)
5 garlic cloves (.30)
¼ c. Angie’s basting olive oil (or any basting or olive oil of your choice) ($1.40)
1 tbsp. Angie’s dry seasoning (or the seasoning of your choice) (.20)
3 tbsp. Angie’s Pesto Sauce recipe (or store bought pesto) ($1.20)
 
½ box of Cauliflower Spaghetti ($1.50)
1 beef bouillon (to season the spaghetti water) (.15)
1 avocado ($1.25)
 
Directions
Clean, pat dry and cut the med size salmon filet and 6 jumbo shrimp in bite size pieces.
Season with Angie’s basting olive oil (or any basting or olive oil of your choice) and Angie’s dry seasoning (or the seasoning of your choice). Refrigerate.
 
Roast the poblano pepper until charred, place in paper bag for 5 minutes, then remove all skin, clean it and cut lengthwise. Set aside.
Chop briefly the onion and garlic and sauté in 1 tsp. of my basting oil.
Add the seafood to the skillet and cook briefly until the salmon and shrimp becomes pale and done. (DO NOT OVER COOKED)
Next, in a saucepan half way full of water, add beef bouillon pack to season the spaghetti water. Bring it to a boil, add the spaghetti and cook following the box directions, about 8 minutes. Drain immediately, add the pesto sauce, stir well and plate it.
Place half the poblano pepper over the spaghetti, scoop in a generous amount of seafood.
Slice the avocado and drop tiny dollops of pesto over the pasta. Sprinkle with any herbs you may have in the garden or fridge. DONE!
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce