Cajun Shrimp Stuffed Poblano Peppers Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
2
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Calories
615 kcal
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Course
Main Course
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Cuisine
American
Cajun Shrimp Stuffed Poblano Peppers Recipe
Description
This Cajun Shrimp Stuffed Poblano Peppers recipe begins by roasting poblano peppers under the broiler until their skins char and puff, which are then peeled off for a tender pepper filled with smoky flavor. The peppers are sliced in half and seeded before serving as vessels for the shrimp filling.
The filling mixture includes shrimp coated in Cajun seasoning, sautéed with onion, jalapeño, and garlic for layered spiciness and aromatics. Combined with creamy goat cheese and shredded manchego, plus chopped basil leaves and optional hot sauce, the blend offers a rich, tangy, and herbaceous profile. The stuffed peppers bake until heated through and slightly browned on top.
This dish is suited for a mildly spicy meal that can be adjusted by using hotter peppers or extra hot sauce. It is garnished with fresh cilantro and chili flakes to add freshness and a further kick. The peppers can serve as an appetizer or main course depending on portion size.
According to the notes, the heat level is mild to medium but customizable by varying peppers and sauces used.
Ingredients
- 2 poblano pepper large
- 2 teaspoons olive oil
- 1 cup onion chopped
- 1 jalapeno pepper chopped (or use a serrano pepper for more heat)
- 2 cloves garlic chopped
- 8 ounces Shrimp peeled and deveined
- 1 tablespoon Cajun seasoning or more to taste
- 4 ounces goat cheese
- 4 ounces manchego cheese shredded
- 10 basil shredded, large leaves, approx amount
- 1 tablespoon hot sauce if desired, or more of your favorite
- cilantro chopped, for topping, fresh
Instructions
- Roast the poblano peppers in an oven on BROIL, not too close to the heat source for 15 minutes, or until the skins puff up and char. FLip them halfway through to get both sides. Remove from heat, cool slightly, then peel off the skins.
- Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
- Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.
- Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up.
- Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl.
- Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go.
- Add cheeses, basil and hot sauce (if using). Mix well.
- Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.
- Top with fresh cilantro, spicy chili flakes, and serve with extra hot sauce! Serves 2.
Notes
- Adjust heat by using hotter peppers like serrano or increasing hot sauce according to your preference.
- Roasting and peeling the poblano peppers is key for removing bitterness and enhancing their smoky flavor.
- Fresh cilantro and chili flakes make a flavorful garnish to brighten the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 16g | 5% |
| Protein | 50g | 100% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 372mg | 124% |
| Sodium | 1616mg | 67% |
| Potassium | 518mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3235IU | 65% |
| Vitamin C | 122.1mg | 136% |
| Calcium | 894mg | 89% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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