Best Cajun Shrimp Stuffed Poblano Peppers Recipes

SHRIMP-STUFFED POBLANO PEPPERS

Shrimp-Stuffed Poblano Peppers image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

SHRIMP STUFFED POBLANO PEPPERS

Shrimp Stuffed Poblano Peppers image

I read somewhere that Americans seem to love any type of stuffed food. This recipe is poblano peppers stuffed with shrimp and cheese.

Provided by threeovens

Categories < 30 Mins

Time 26m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 13

Ingredients

8 poblano peppers
2 tablespoons olive oil
1 lb medium shrimp, chopped
1/2 teaspoon salt
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1/2 cup half-and-half
3/4 cup milk
3/4 cup chihuahua cheese or 3/4 cup monterey jack cheese, grated
1 roasted red pepper, chopped fine
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice

Steps:

Cut the tops off the poblano peppers and reserve; remove seeds.
Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
Cook shrimp in the skillet for 3 minutes; remove and set aside.
Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
Whisk in half and half.
Whisk in 1/2 cup of milk; cook 1 minute.
Remove skillet from heat and add 1/4 teaspoon salt and cheese.
Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
Stir 1/4 cup of milk into cheese still in skillet to thin out.
Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
Top with 2 stuffed peppers, with tops, on each plate.
Serve warm or room temperature.