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Shrimp-Stuffed Poblano Peppers

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

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 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 stuffed pepper half: 361 calories, 21g fat (13g saturated fat), 153mg cholesterol, 541mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 23g protein.

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Reviews

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Average Rating:
  • Trish
    May 5, 2019

    Made these today, super easy to make, next time I’ll make a double batch.

  • Jiggs
    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!

  • hchambers
    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.

  • justmbeth
    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.

  • mamarey
    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
    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
    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
    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
    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.