Shrimp-Stuffed Poblano Peppers Recipe

Recipe By Slurrp

Shrimp-Stuffed Poblano Peppers are a delicious and flavorful Mexican dish. The roasted poblano peppers are stuffed with a mixture of succulent shrimp, creamy cheese, and aromatic spices. The peppers are then baked until tender and the cheese is melted and bubbly. This dish is perfect for a weeknight dinner or for entertaining guests. Serve the shrimp-stuffed poblano peppers with a side of rice and beans for a complete and satisfying meal.

3.8
22 Rating -
Rate
45minstotal
35minsPrep
10minsCook
45m.total
35m.Prep
10m.Cook
Shrimp-Stuffed Poblano Peppers
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ingredients serve

Ingredients for Shrimp-Stuffed Poblano Peppers Recipe

  • 1/2 Poblano Peppers
  • 0.13 pound Shrimp, Peeled And Deveined
  • 0.13 tablespoon Olive Oil
  • 1/2 ounce Cream Cheese, Softened
  • 0.13 cup Shredded Monterey Jack Cheese
  • 0.13 teaspoon Garlic Powder
  • 0.06 teaspoon Cumin
  • 0.06 teaspoon Salt
  • as per your need Fresh Cilantro, For Garnish

Directions: Shrimp-stuffed Poblano Peppers Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut a slit lengthwise down each poblano pepper and remove the seeds and membranes.
  • STEP 3.In a skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and let cool.
  • STEP 4.In a mixing bowl, combine the cooked shrimp, cream cheese, shredded Monterey Jack cheese, garlic powder, cumin, and salt. Mix well.
  • STEP 5.Stuff each poblano pepper with the shrimp and cheese mixture.
  • STEP 6.Place the stuffed peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • STEP 7.Remove from the oven and let cool for a few minutes before serving.
  • STEP 8.Serve the shrimp-stuffed poblano peppers with a side of rice and beans, and garnish with fresh cilantro.

Cooking Tips

  • If you prefer a spicier dish, you can leave some of the seeds and membranes in the poblano peppers.
  • Make sure to let the cooked shrimp cool before mixing it with the cheese to prevent the cheese from melting.
  • You can also grill the stuffed peppers instead of baking them for a smoky flavor.

Storage and Serving

  • Leftover shrimp-stuffed poblano peppers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the peppers in a baking dish and bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
  • Serve the shrimp-stuffed poblano peppers as a main dish or as an appetizer for a party.
Nutrition
value
445
calories per serving
14 g Fat22 g Protein56 g Carbs5 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    22g
  • Carbs
    56g
  • Fiber
    5g

MacroNutrients

  • Carbs
    56g
  • Protein
    22g
  • Fiber
    5g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    158mg
  • Iron
    5mg
  • Vitamin A
    384mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    14mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    < 1mg
  • Phosphorus
    284mg
  • Selenium
    34mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp