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

Shrimp-Stuffed Poblano Peppers Recipe

Publisher Photo
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

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
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
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
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
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
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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