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Shrimp-Stuffed Poblano Peppers Recipe
Shrimp-Stuffed Poblano Peppers Recipe photo by Taste of Home
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Shrimp-Stuffed Poblano Peppers Recipe

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4.5 7 7
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I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.—Tina Garcia-Ortiz, Tampa, Florida
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES: 8 servings

Ingredients

  • 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
  • TOPPING:
  • 1 cup panko (Japanese) bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted

Nutritional Facts

1 stuffed pepper half: 361 calories, 21g fat (13g saturated fat), 153mg cholesterol, 541mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 23g protein.

Directions

  1. Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° 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 15-in. x 10-in. x 1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp-Stuffed Poblano Peppers in Mexican Bookazine 2012, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Shrimp-Stuffed Poblano Peppers

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
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MY REVIEW
hchambers User ID: 7140928 256978
Reviewed Nov. 19, 2016

"We enjoyed these. I used fresh cilantro because I do not feel the dry has much flavor. Also, you could substitute any meat these to change it up."

MY REVIEW
justmbeth User ID: 1196484 256897
Reviewed Nov. 17, 2016

"I was very disappointed in these. I tasted the filling prior to filling the poblanos and thought it was very tasty and looked forward to the end result. However, after cooking, the flavor was completely bland. If I make again, I will look at making modifications, especially the addition of more seasoning."

MY REVIEW
mamarey User ID: 1121217 221517
Reviewed Feb. 27, 2015

"I loved these! The flavor was great and my poblanos were a little spicy . Delicious!I tried them for lunch and am making them for a luncheon. These will be great in the summertime too."

MY REVIEW
gucci65 User ID: 7131119 117817
Reviewed Sep. 8, 2014

"I also made these for a party. Needed some modifications. Try using fresh cilantro. Dried has no flavor at all. Gave this some color by adding a little Rotel (Chopped chillies and tomatoes )"

MY REVIEW
KALS User ID: 3377630 178288
Reviewed Sep. 5, 2014

"I charred the peppers on the grill first and peeled the skin. I also added a 2 oz jar of diced pimientos and used 1 1/2 cup of Acini de Pepe pasta instead of rice because it was easier to make than 45 minute cooked rice. Delicious!!!"

MY REVIEW
RandyWI User ID: 291348 192213
Reviewed Aug. 30, 2014

"We had these this week and they were delish! It is a recipe that lends itself to modification too. I had some leftover wild rice that I used, and since I couldn't find poblanos at the store, I used pepper jack cheese for half the cheese. We'll be making these again, for sure."

MY REVIEW
denise62arizona User ID: 4018442 133335
Reviewed Aug. 26, 2014

"I made these yesterday and they were delicious! My husband ate 2 servings of these, which is something he very rarely does. It's a keeper."

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