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RECIPE
17 INGREDIENTS14 STEPS1HR 50MIN

Roasted Shrimp Stuffed Poblano Peppers

5.0
1 Ratings

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Baby shrimp are widely available frozen and precooked, so keep a couple of bags in the freezer for a versatile ingredient for a variety of meals. Mildly spicy with a creamy filling and a crunchy golden cheese topping, these peppers are sure to become a summer classic.
1HR 50MIN
Total Time

Candid Appetite

I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
3
or 1 12 oz Jar Roasted Red Peppers, Drained
1 2/3 cups
Canned Fire Roasted Diced Tomatoes
or Plain Canned Tomatoes
1/2 Tbsp
1/2 Tbsp
Freshly Ground Black Pepper
1/2 tsp
Garlic Powder
1/2 tsp
Ground Cumin
6
or Pasilla Peppers
2 Tbsp
1
Yellow Onion , chopped
2 cloves
Garlic , chopped
1
Jalapeño Pepper , minced, deseeded
3/4 tsp
Ground Coriander
1 lb
Shrimp , deveined, peeled
1 cup
Cream Cheese , thawed
1 cup
Monterey Jack Cheese , shredded
1/4 cup
Queso Fresco , crumbled

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Nutrition Per Serving

VIEW ALL
CALORIES
429
FAT
28.5 g
PROTEIN
28.1 g
CARBS
18.0 g

Cooking Instructions

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Step 1
Shred the Monterey Jack Cheese (1 cup). Crumble the Queso Fresco (1/4 cup). Soften the Cream Cheese (8 ounce). Chop the Yellow Onion (1) and Garlic (2 clove).
Step 2
Deseed and mince the Jalapeño Pepper (1). Peel and devein the Shrimp (1 pound).
Step 3
Place the Red Bell Pepper (3) on a baking sheet lined with foil paper. Place under the broiler and char the skins, turning often to evenly blacken. About 8 to 10 minutes. Remove from the oven and transfer the peppers to a bowl.
Step 4
Cover the bowl with plastic wrap and allowthe peppers to cool completely. Once cooled, transfer them to a cutting board. Remove the stems and seeds. Using the blade of your knife to scrape off the charred skin.
Step 5
In a food processor or blender, combine the roasted peppers, Canned Fire Roasted Diced Tomatoes (14 ounce), Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), Garlic Powder (1/2 teaspoon), and Ground Cumin (1/2 teaspoon).
Step 6
Purée until completely smooth. Set aside and reserve for later.
Step 7
Char the Poblano Pepper (6) directly over an open flame on your stove. Once the poblanos are charred all around, transfer to a plate or dish and allow to cool completely, uncovered.
Step 8
Once cool, carefully remove the skin by scraping the outside with the blade of your knife. Remove the seeds from the poblano peppers (keeping the stems in tact) by making a slit down the middle and scooping out the seeds. Set peppers aside.
Step 9
Preheat oven to 350 degrees F (180 degrees C).
Step 10
Heat a skillet over medium heat. When hot add Olive Oil (2 tablespoon). Add the chopped onion, garlic, and jalapeno pepper. Sauté for 5 minutes until veggies are soft. Season with Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Ground Coriander (3/4 teaspoon).
Step 11
Add the shrimp and stir. Cook until the shrimp turn pink and are no longer opaque. Be careful not to over cook them. Turn off the flame and remove the pan from the stove. Allow to cool slightly.
Step 12
In a large bowl, combine the softened cream cheese, monterey jack cheese, and cooked shrimp. Stir until smooth and well combined. Stuff the medium poblano peppers with the cheese-shrimp mixture, dividing the filling evenly between them.
Step 13
Spoon the red bell peppers sauce onto the bottom of a 9×13 inch baking dish or 6 individual serving dishes. Place the stuffed peppers on top of the sauce. Bake for 40 minutes on a baking sheet lined with foil to catch any drippings.
Step 14
The cheese should be bubbly, and the tops golden brown. Remove from oven and top with crumbled queso fresco and Fresh Cilantro (1/4 cup). Serve right away. Enjoy!

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Nutrition Per Serving
Calories
429
% Daily Value*
Fat
28.5 g
37%
Saturated Fat
14.5 g
72%
Trans Fat
0.5 g
--
Cholesterol
189.1 mg
63%
Carbohydrates
18.0 g
7%
Fiber
5.0 g
18%
Sugars
11.2 g
--
Protein
28.1 g
56%
Sodium
1176.0 mg
51%
Vitamin D
0.4 µg
2%
Calcium
366.5 mg
28%
Iron
1.7 mg
9%
Potassium
660.6 mg
14%
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