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Recipes
Roasted Shrimp Stuffed Poblano Peppers

17 INGREDIENTS • 15 STEPS • 1HR 50MINS

Roasted Shrimp Stuffed Poblano Peppers

Recipe
5.0
1 rating
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.
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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.
http://www.thecandidappetite.com
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 50MINS
Total Time
$3.63
Cost Per Serving
Ingredients
Servings
6
us / metric
Red Bell Pepper
3
Red Bell Peppers, roasted
or 1 12 oz Jar Roasted Red Peppers, Drained
Canned Fire Roasted Diced Tomatoes
1 2/3 cups
Canned Fire Roasted Diced Tomatoes
or Plain Canned Tomatoes
Salt
2 tsp
Freshly Ground Black Pepper
2 tsp
Freshly Ground Black Pepper
Garlic Powder
as needed
Garlic Powder
Ground Cumin
as needed
Ground Cumin
Poblano Pepper
6
Medium Poblano Peppers
or Pasilla Peppers
Olive Oil
2 Tbsp
Yellow Onion
1
Yellow Onion, chopped
Garlic
2 cloves
Garlic, chopped
Jalapeño Pepper
1
Jalapeño Pepper, minced, deseeded
Ground Coriander
1 tsp
Ground Coriander
Shrimp
1 lb
Shrimp, deveined, peeled
Cream Cheese
1 cup
Cream Cheese, thawed
Monterey Jack Cheese
1 cup
Monterey Jack Cheese, shredded
Queso Fresco
4 Tbsp
Queso Fresco, crumbled
Nutrition Per Serving
VIEW ALL
Calories
375
Fat
27.9 g
Protein
26.1 g
Carbs
6.1 g
Love This Recipe?
Add to plan
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Roasted Shrimp Stuffed Poblano Peppers
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author_avatar
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.
http://www.thecandidappetite.com
Cooking InstructionsHide images
step 1
Preheat the oven to 500 degrees F (260 degrees C).
step 2
Shred the Monterey Jack Cheese (1 cup). Crumble the Queso Fresco (4 Tbsp). Soften the Cream Cheese (1 cup). Chop the Yellow Onion (1) and Garlic (2 cloves).
step 2 Shred the Monterey Jack Cheese (1 cup). Crumble the Queso Fresco (4 Tbsp). Soften the Cream Cheese (1 cup). Chop the Yellow Onion (1) and Garlic (2 cloves).
step 3
Deseed and mince the Jalapeño Pepper (1). Peel and devein the Shrimp (1 lb).
step 3 Deseed and mince the Jalapeño Pepper (1). Peel and devein the Shrimp (1 lb).
step 4
Place the Red Bell Peppers (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 Place the Red Bell Peppers (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 5
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 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 6
In a food processor or blender, combine the roasted peppers, Canned Fire Roasted Diced Tomatoes (1 2/3 cups), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), Garlic Powder (as needed), and Ground Cumin (as needed).
step 6 In a food processor or blender, combine the roasted peppers, Canned Fire Roasted Diced Tomatoes (1 2/3 cups), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp), Garlic Powder (as needed), and Ground Cumin (as needed).
step 7
Purée until completely smooth. Set aside and reserve for later.
step 7 Purée until completely smooth. Set aside and reserve for later.
step 8
Char the Poblano Peppers (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 Char the Poblano Peppers (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 9
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 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 10
Preheat oven to 350 degrees F (180 degrees C).
step 11
Heat a skillet over medium heat. When hot add Olive Oil (2 Tbsp). Add the chopped onion, garlic, and jalapeno pepper. Sauté for 5 minutes until veggies are soft. Season with Salt (as needed), Freshly Ground Black Pepper (as needed), and Ground Coriander (1 tsp).
step 11 Heat a skillet over medium heat. When hot add Olive Oil (2 Tbsp). Add the chopped onion, garlic, and jalapeno pepper. Sauté for 5 minutes until veggies are soft. Season with Salt (as needed), Freshly Ground Black Pepper (as needed), and Ground Coriander (1 tsp).
step 12
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 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 13
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 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 14
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 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 15
The cheese should be bubbly, and the tops golden brown. Remove from oven and top with crumbled queso fresco and Fresh Cilantro (4 Tbsp). Serve right away. Enjoy!
step 15 The cheese should be bubbly, and the tops golden brown. Remove from oven and top with crumbled queso fresco and Fresh Cilantro (4 Tbsp). Serve right away. Enjoy!
Tags
Gluten-Free
Comfort Food
Lunch
Date Night
Keto
Fish & Seafood
Low-Carb
Cinco de Mayo
Dinner
Game Day
Shellfish
Side Dish
Mexican
Vegetables
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