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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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


  • 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
  • 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 .


  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.

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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."

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 )"

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!!!"

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."

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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