Shrimp-Stuffed Poblano Peppers Recipe

4 8 8
Shrimp-Stuffed Poblano Peppers Recipe
Shrimp-Stuffed Poblano Peppers Recipe photo by Taste of Home
Publisher Photo

Shrimp-Stuffed Poblano Peppers Recipe

Read Reviews
4 8 8
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min.

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

Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender.
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.
Place in an ungreased 15x10x1-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

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.

  • 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
  1. Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-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 15x10x1-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp-Stuffed Poblano Peppers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jiggs User ID: 9279705 276232
Reviewed Oct. 13, 2017

"My Grandmother use to make these! In fact she won an nationwide award for them. But this recipe I tried and it was awful. My grandmother used different, authentic mexican spices that were not used in this americanize recipe. The old recipe called for cumin and and a dash of oregano. The remaining seasonings were fresh, not dried or from a bottle, huge difference in flavor. Definitely do not use cream cheese, yuck, use the mexican Creamora cheese in a jar! And do not use Mexican blend cheese LMAO!!! Use authentic mexican cheese-Queso Manchego,Panela and Oaxaca...what a difference, like driving a Rolls Royce vs a Yugo!!! Then the shrimp should med size cut only in half as they will shrink. If you chop them up, you wont taste or see the shrimp!! Forget the rice, and use a handful of lentils beans(cooked) instead.The rice only grabs the flavor of all the seasoning's used. Finally forget the bread crumbs LOL, this is a latin dish!!! Either use mexican brand corn tortilla chips or fried up a few tortillas as chips. Then crumble the chip semi-fine for the topping of the casserole. When presenting your meal, serve the casserole in each person's dish , atop - first a lettuce leaf, then top the the serving of casserole on top of the leaf. Next top the casserole with Chunky Salsa but have it stream down the top of casserole to the leaf, next the same with sour cream, and repeat again so you have two streams each, 4 total around the casserole drip to leaf. Top it with avocado slices -3. A terrific presentation where you can taste every ingredient. The recipe in this add does not allow you to taste the various flavors as it is like a turkey stuffing, all mixed up like garbage. This manner, it looks beautiful with the casserole filling in the chile above the leaf!"

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."

Loading Image