A recipe for irresistible poblano peppers stuffed with Cajun spiced shrimp, melty Manchego and goat cheeses, and basil, then baked or grilled, always a hit!
Cajun Shrimp Stuffed Poblano Peppers Recipe
Once again, I must extoll the wonderful virtues of the stuffed chili pepper. Stuffed peppers are easy to make, satisfy like no other, and allow for a nearly infinite level of creativity.
Practically anything you can conceive of can be stuffed into a chili pepper and made better.
You can grill your stuffed peppers or bake them, whichever you prefer. Or how about the crock pot? Today I chose poblano peppers.
I had a couple of these left in the fridge, some decent sized ones, and they were begging me to stuff them. "Please please!" They were calling my name.
And so was the shrimp. Cajun shrimp!
When working with shrimp, Cajun is such a tasty way to go. You don't often get to mix seafood with cheese in an effective way, but this is one of them.
The combination of Cajun shrimp with the mixture of Manchego and goat cheese, along with the basil and hot sauce -- it's just so good. It defintely belongs on both mine and Patty's favorite recipes lists.
Cajun Shrimp Stuffed Poblano Peppers Ingredients
- Poblano Peppers.
- Olive Oil.
- Onion. Chopped.
- Jalapeno Pepper. Chopped (or use a serrano pepper for more heat).
- Garlic Cloves. Chopped.
- Shrimp. Peeled and deveined.
- Cajun Seasonings.
- Goat Cheese.
- Manchego Cheese. Shredded.
- Basil Leaves. Shredded.
- Hot Sauce. If desired.
- Fresh Cilantro. Chopped, for topping.
How to Make Cajun Shrimp Stuffed Poblano Peppers - The Recipe Method
ONE: First, roast your poblano peppers (more on that below). Cool them slightly and peel off the skins. See: How to Roast Poblano Peppers.
TWO: Next, cook down some onion, jalapeno (or serrano) peppers and garlic in a pan until they are softened up and begin to caramelize. This will add a LOT of flavor. Scoop them into a mixing bowl.
THREE: Season the sear the shrimp in the same pan. I used a good Homemade Cajun Seasoning blend that I love, though you can use your own preferred blend.
FOUR: Chop the cooked shrimp and add them to the mixing bowl.
FIVE: Add in your goat cheese, Manchego cheese and fresh basil. If you want to add a bit of heat, splash in a tablespoon or two of your favorite hot sauce here. Mix it all up!
SIX: Slice open the poblano peppers and scoop out the seeds and any of the innards you want to remove. The peppers will be a bit floppy, so be careful not to cut through the back side.
SEVEN: Stuff the peppers with your cheesy-shrimp mixture, then bake them for 20-30 minutes, or until the cheeses are nice and melted through.
EIGHT: Remove, set them onto a serving plate, then garnish with some fresh chopped parsley and spicy chili flakes.
BOOM! DONE!
Good stuff! Having a good hot sauce on hand makes for a quick and easy recipe like stuffed peppers.
Roasting the Poblano Peppers
Roasting the peppers before cooking is not essential, but adds some great flavor to the finished recipe. You can learn how to roast chili peppers here, but here is a simple broiler method.
ONE: First, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet.
TWO: Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides.
Remove them from the oven and let them cool enough to handle.
THREE: Peel off the skins with your fingers. They should remove easily.
Ready for stuffing!
Recipe Variations and Cooking Tips
I like to roast the poblanos before stuffing, but you can make this recipe without the roasting. If you prefer, simply slice the poblano peppers in half and set them skin sides down on a baking sheet. Stuff them with the cheese-shrimp mixture, then bake them for 30-40 minutes instead of 20-30 minutes.
It helps to add a bit of water to your baking sheet or pan to help soften up the poblano pepper skins. They come out very good this way as well.
You can use your grill to bake these up. Just be sure to use some sort of a pan so the peppers don't fall apart or fall through the grates.
You can also vary up the cheeses. If you can't find goat cheese, cream cheese is a good alternative. I love manchego, but any melty cheese can work, such at colby jack or sharp cheddar.
Recipe Tips & Notes
- I prefer using a good Homemade Cajun Seasoning blend that I love for this recipe, but you can use your own preferred blend.
- When slicing open the peppers, note that the peppers will be a bit floppy, so be careful not to cut through the back side.
- Roasting the peppers before cooking is not essential, but adds some great flavor to the finished recipe.
Storage & Leftovers
Storing your Cajun Shrimp Stuffed Poblano Peppers in an airtight container in the fridge may allow to keep them for up to 3-4 days. To maximize the storage life, make sure to refrigerate the peppers promptly and reheat properly.
Check Out Some My Other Popular Stuffed Peppers Recipes
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Cajun Shrimp Stuffed Poblano Peppers Recipe
Ingredients
- 2 large poblano peppers
- 2 teaspoons olive oil
- 1 cup chopped onion
- 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 seasonings or more to taste
- 4 ounces goat cheese
- 4 ounces shredded Manchego cheese
- 10 or so large basil leaves shredded
- 1 tablespoon or more of your favorite hot sauce if desired
- Fresh cilantro chopped, for topping
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.
Video
Notes
Nutrition Information
This recipe was updated on 6/14/18 to include new photos and a video. The original recipe was published on 7/15/15.
These photos are of the recipe made without roasting the peppers. Still delicious!
Cindi says
I have made these several times and I think I like them more each time I make them!!! Mostly because I tend to use different cheeses (whatever I have on hand lol) and I love to make up all your different chili pepper seasonings as it gives a new and exciting flavor profile!!! I've even substituted the poblanos (my grocery store doesn't always have them in stock) with hatch chilis, while we camped in New Mexico!!!
Mike Hultquist says
Awesome to hear, Cindi! Very happy you are enjoying the recipe! It's fun to experiment. I love it.
Ed Moder says
Can I give this 6 stars? WOW - we loved it. I think this might be tied with the shrimp fra diavolo for best recipe so far.
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We used poblanos that were from Connie's garden last year. She had already roasted them cored them and cut them, so this was an EASY recipe to make. lol
.
Next I hope will be the breakfast stuffed peppers.
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Mike Hultquist says
Wow, Ed, I don't think I would have picked this as a favorite for you guys, but you never know! Glad you both enjoyed it! Don't tell me when you find a recipe you don't like! LOL.
Cathy says
These were delicious but we are trying to watch our salt intake. The Manchego seemed to taste very salty because we have cut back so much. Is there another cheese you could recommend
Mike Hultquist says
Thanks, Cathy. Glad you enjoyed it, but I understand the sodium issue. This can work with many cheeses, so look for low sodium options, like mozzarella or Swiss.
Dan True says
This is one of our favorites. We use more garlic and just slice it.
Mike Hultquist says
Thanks for sharing!
Barry says
Thanks for the great recipe Mike, I actually had more filling than I needed, maybe my poblanos were a little smaller, so I used the remainder to stuff some large portabello caps and they were amazing as well, thanks again, I'll definitely be making this one again and again
Mike Hultquist says
Thanks, Barry. Yes, I love this as a mushroom stuffing. Perfect way to enjoy it as well! Thanks for sharing this.
Kelly says
Fantastic! I had feta cheese...so that is what I used. Roasted the jalapeño with the poblano pepper. Gotta use what ya have!
Mike Hultquist says
Yes! Glad you enjoyed it, Kelly!
Camille McClendon says
Can you make these and freeze them for later?
Mike Hultquist says
Yes, you can do that, Camille. Check out this page: https://www.chilipeppermadness.com/cooking-with-chili-peppers/freezing-stuffed-peppers/
Lesley says
This looks absolutely amazing and I’m going to be making it for my daughter’s birthday dinner tomorrow evening. I don’t want to screw anything at all but is there any part of this that can be made ahead of time and then assembled shortly before they come over
I’m giving it five stars just for the deliciousness ingredients and the pictures. I’ll come back with a comment and five more stars after I’ve made it
Mike Hultquist says
Thanks, Lesley. Yes, you can actually prep and stuff these, then keep them refrigerated until your guests come over, then pop them into the oven to bake when ready. Let me know how it goes for you. Enjoy!
Sheri says
OMG...tried these with shrimp. Tried these with chicken. Tried these with steak, peppers, and onions.
Hubby walked away with food coma each time!
Absolutely delicious!
Mike Hultquist says
Awesome, Sheri! Glad you guys enjoyed them!
Horst says
My wife though this was from a Michelin Restaurant. So many nice things to say about this dish... with good fresh ingredients it is outstanding.
Mike Hultquist says
This is great to hear, Horst! Wonderful compliment! Very, very happy she enjoyed it. Cheers!
Stacey says
Yummmmm! Loved this!
Angie says
Made this for the first time for dinner this evening for company. We all loved it. Topped it with sour cream. Company asked for the recipe. So very tasty.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Angie! Very happy you liked it!
Carmen Raney says
I am so excited, making these tonight for the first time. I think I bought the wrong goat cheese, will goat cheese crumbles work?
Michael Hultquist - Chili Pepper Madness says
Carmen, they might, but they might not get as soft as regular goat cheese. The flavor should be good, though.
Christine says
Amazing! Easy recipe to follow and the taste is wonderful mix. Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Christine!
Karen says
Very good! Only change with ingredients, didn’t have goat cheese so subbed with feta. Blistered poblanos stovetop, stuffed & finished off in oven per directions. Perfectly delicious!
Michael Hultquist - Chili Pepper Madness says
Very nice!!!
Paulette Salisbury says
Mike
LOVE your recipes, contagious energy and pepper madness! This recipe is on my list for this week. I am also addicted to ragtime music on the piano. So please share with me the name of the music you used in making this video! Are you also the musician? Creativity in the kitchen often crosses into musical talent, too.
Thanks so much!
Paulette
Michael Hultquist - Chili Pepper Madness says
Thanks, Paulette! I don't know the name of the music on this one! It's from a stock music source. I appreciate it!
Tillie says
EXCELLENT RECIPE! I used cream cheese and Gouda - it was amazing!
Caroline Kutz says
OMG...the chili rellanos were so delicious!!! Thank you for the recipe!!!
Michael Hultquist - Chili Pepper Madness says
Yaaasss! We LOVE this recipe. So good! Glad you enjoyed it. =) =)
Kimberly Fenton says
Omg, I’m in culinary heaven! Just the right amount of heat.
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Kimberly. =)
Kathy says
This one is "sheet protector-worthy"! (That's when it's so damn good, I'm printing it in high quality and putting it in my binder in a sheet protector!) I was an utter failure at peeling the poblano, so I'll probably just roast (not broil) next time for a bit, just to get it started, while I prepare the filling, then stuff without peeling. Otherwise, I'm not changing a thing, except maybe doubling the batch so I have leftovers!
Michael Hultquist - Chili Pepper Madness says
Awesome, Kathy. I love this. Thanks.
Jeff says
Great recipe!! As far as roasting the peppers, use an airfryer, 370 degrees for 10-12 minutes. Roasting peppers in an oven you have to be on it, and im too irresponsible. If peppers fall apart during stuffing, tooth pick um before bake. It will hold integrity after done cooking. I made too much stuffing. With extra make balls and panco um, fry um, then dip tum in some chili aioli. Thanks for recipe.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks for the input, Jeff!
r5dogs says
As good as it gets!! I substituted Anaheim for Jalapeno as my other 1/2 does not like food as spicy. Neither of us could stop eating!
Michael Hultquist - Chili Pepper Madness says
Excellent!
Rodney says
Without question the best dish I made and was enjoyed by everyone. Took the time to follow all the steps and 3ven made a homemade tomatillo sauce to artistically drizzle on a plate. Cant wait to do it again and again.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Rodney!
Warren says
I have to let you know how great this recipe is making it right now. Kudos
Michael Hultquist - Chili Pepper Madness says
I hope they enjoy it!
Jazz says
Another amazing recipe!! I used 41 - 50 count shrimp but didn't chop them because they were small. I didn't roast the poblanos because I like a hint of crunch, plus they're easier to eat, LOL. Also, we "baked" them on the grill with the lid down. SOOOOO delicious!!! Thanks Mike for another home run!
Michael Hultquist - Chili Pepper Madness says
Awesome to hear, Jazz! Super happy you enjoyed them! I love it.
Lori Jacobs says
Absolutely Amazing!! We made these last weekend & loved them so much we are making them again this weekend!! Thank you for this FANTASTIC recipe!!❤
Michael Hultquist - Chili Pepper Madness says
Awesome! I love to hear it, Lori! Glad you enjoyed them.
Dianne says
This was such a tasty dish! I followed it exactly and it came out perfect. We will definitely be making this again and again.
Michael Hultquist - Chili Pepper Madness says
Great! Thanks, Dianne!
Jeremie says
I was looking for a 1st class recipe for my own first poblanos of the year.
Goat cheese + shrimps, in a stuffed poblano pepper, cajun way? no way!
...way! crazy recipe, Mike!
So delicious, I understand it's one of the favourites on your site!
Made it with dirty rice and (not very cajun:) refried beans!
Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie. Yes, we really love this particular recipe. Very tasty! Glad you enjoyed it.
Jim S says
This is similar to my recipe for poppers except withCajun spiced shrimp instead of Italian sausage. Great job with the pictures.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jim! So tasty! The poppers sound great!
Lauren says
One of my favorite recipes. I have made it roasting the poblano peppers first and not roasting before stuffing. I like them either way but my husband prefers me not to roast them to prevent them from being too “soggy.” These stuffed poblano peppers are even good reheated the next day for lunch!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lauren! Glad you enjoyed them!! I think they're great roasted and not-roasted.
Kandi says
BIG HIT! I had my reservations. But I had all the ingredients minus the goat cheese , so I substituted cream cheese. Absolutely delicious. It was a rich and simple recipe. I served them with cilantro rice and black beans. Thanks for the fantastic recipe. I’ll be making it again and sharing with my friends.
Michael Hultquist - Chili Pepper Madness says
Excellent, Kandi! Glad it was a hit! Great substitution, by the way. Thanks!!!
Tracey says
Yum!! What makes these so high in cholesterol?
Michael Hultquist - Chili Pepper Madness says
Tracey, it is mostly the shrimp, and partly from the cheese.
Elaine says
Holy Cow, Mike!!!!
We Saw; We Made; We Conquered!!!
The absolute best. At the request of my daughter I added frozen corn.
Thank you. Will try using quinoa next.
Sincerely, Elaine and 5 happy people.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Elaine! Glad the whole family liked it! Conquered! I love it. Thanks for the comments.
frugal hausfrau says
Oh my gosh Mike I just bought a bunch of chiles yesterday - and then saw this on pinterest this am!! Two of my fave cuisines combined! I think I can squeeze a few of these in along with the other plans I have for all those chiles!
I'm off to explore more!
Mollie
Michael Hultquist - Chili Pepper Madness says
Great, Mollie. I hope you enjoy them! Happy exploring.
WMiller says
I saw your article about freezing stuffed peppers, would you think these would be ok to freeze? Thanks!
Michael Hultquist - Chili Pepper Madness says
Yes, you can freeze this recipe. Cheeses can sometimes have a textural change, however, when frozen, especially creamier cheeses. Let me know how it turns out for you.
Jeannie says
These were amazing!! I just have one question. Is the 615 calories per half pepper, or for a whole pepper, which would be two servings??? ????
Michael Hultquist - Chili Pepper Madness says
Excellent, Jeannie! Glad you love them. The calories are calculated on the whole poblano with stuffing. Let me know if you have any more questions.
Ebony says
Hi! Great recipe! We made them previously and the entire family loved them☺ I was wondering if you have tried them with a carb...pasta, quinoa, rice? And if so, which worked best? I'm trying to turn them into a full meal without having to add a side dish. Lol
Michael Hultquist - Chili Pepper Madness says
Excellent, Ebony! I appreciate it. I've included rice in some stuffed pepper recipes and rice always works very nicely. I think quinoa would work good, too, or anything more along that consistency. Let me know how it turns out for you!
Hana says
I tried roasting the peppers first but they became way to soggy and lost their shape? Has this happened for others? What can I do so this doesn’t happen.
Michael Hultquist - Chili Pepper Madness says
Haha, it's possible they were roasted for too long? I have roasted poblano peppers many times and stuffed them. They do become quite soft after roasting, and can be difficult to work with. It is best to slice them open carefully.
Jill says
These look absolutely delicious. Love your process photos and video too!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Jill!
Amanda Wren-Grimwood says
Love the combination of the shrimp, cheese and peppers. My family would love this as they are mad for any spice. Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Thank YOU, Amanda!
ali randall says
What time is the party? I'm coming to your house....those poblano peppers look amazing and I'm sure won't last long. They are perfect for any game day or even Mardi Gras!
Michael Hultquist - Chili Pepper Madness says
Totally perfect for game day, absolutely.
Heidy L. McCallum says
I am always looking for awesome Cajun recipes or Fusion recipes with a Cajun Flare, however, living in LA for several years I am super picky. I love how you have made a good looking Fusion recipe here. I would definitely be down to try it. Those photos look amazing!
Michael Hultquist - Chili Pepper Madness says
Thanks, Heidy! Yes, I think you'll like this one!
Pam says
If you know us, you know that we love all things Cajun and all things seafood, so this recipe is just perfect. Late summer we had a bumper crop of poblanos and were scrambling for ideas for using them. Wish we'd had this then!
Michael Hultquist - Chili Pepper Madness says
Cajun is the best!
Brett says
I have tried many of your stuffed pepper recipes Mike, and this is another fantastic recipe. I simply can't go wrong with your recipes.
My Pequin peppers were big producers this year, so I made several spice jars worth of chili powder. I spiced this dish up a bit by adding some that Pequin chili powder. Was a great addition to this recipe.
All time favorite so far -- Chipotle Chicken Stuffed Peppers. Phenomenal... That is now a fall back recipe for me.
Can't wait to try more recipes.
Brett
Michael Hultquist - Chili Pepper Madness says
Awesome, Brett! Thanks! I appreciate it.
Jackie says
Yay! Re-upping one of my CPM faves! I love this recipe. If you’re looking to go a little easy on the cheese, try replacing half of the cheese with cooked quinoa. SOOO good!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jackie! That's a great suggestion! I'll have to try it with quinoa. Nice!
Jim Buth says
Mike, sounds delish. Love Poblano Peppers. ALSO, love Portabella Mushrooms.
Going to have to try this recipe in both.
Now, if we could just get a bit of Poblano Pepper Flavor,
bred into Portabella shrooms - - - - - - - !!!
Michael Hultquist - Chili Pepper Madness says
Excellent!
clifford g cheney says
is there any way to cut down on Sodium...………… I am on a 2000 aday……. This looks like to die for, but I really mean please tell me about cutting down on salt !!!!!
Michael Hultquist - Chili Pepper Madness says
Hi, Clifford. Much of it has to do with the ingredients you start with. I just tried a different calorie calculator with these exact ingredients and came up with a lower sodium number. Cheeses often have a lot of sodium, and some Cajun seasoning blends include salt in the mixture. I would look for lower sodium cheeses for this particular recipe, and work in your own preferred seasoning blends, without so much salt. You can also introduce other ingredients in place of all the cheese, such as chicken or shrimp. I'm happy to help you adapt this recipe to your diet needs. Just shoot me an email.
Nicole says
I am making these to night for dinner... do you have a good side Keto Dish to go along with... Or just a good side dish
REPLY: Nicole, for a Keto diet, I would go with a nice avocado salad, personally. Any veggie would work, I think. For non Keto, I'd say a side of Cajun Rice would be great. -- Mike from Chili Pepper Madness.
Amaryllis says
Can I make this in a crock pot?
REPLY: Amaryllis, I've not made this particular recipe in a crock pot, but I believe you can. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.
Krysti says
Hi, can't wait to make these! Do you think I can prep them day before and bake day of?
REPLY: Krysti, YES, you can prepare these ahead. Just keep them wrapped in the fridge, sealed up tight. Have fun! -- Mike from Chili Pepper Madness.
Alina says
Did you blacken poblanos on fire first or you left skin on?
REPLY: Alina, I just stuffed them and baked them originally, but you can roast then peel them first if you'd like, as I did in the updated recipe. -- Mike from Chili Pepper Madness.
Kim says
What exactly are the 'cajun seasonings?'
REPLY: Kim, there are a number of Cajun blends on the market you can purchase, or get from your local grocer. A typical blend includes paprika, salt, pepper, cayenne, oregano, cumin and other possible ingredients/seasonings. Try my recipe for Homemade Cajun Seasonings. I hope you like it! -- Mike from Chili Pepper Madness
Jillian says
These look so good, but quick question - what size shrimp do you use here?
REPLY: Jillian, medium is fine. It will depend on the size of the peppers overall for how much actual shrimp you can fit. -- Mike from Chili Pepper Madness.
Kimberlee says
Has anyone tried adding chorizo? I feel that would be really good but dont want to try it if someone already had a bad experience. Lol. TIA!!
REPLY: Kimberlee, I think chorizo would be a GREAT addition. Give it a try! -- Mike from Chili Pepper Madness.
Tammy says
Absolutely EXCELLENT! Will be making this again and again...
Michael Hultquist - Chili Pepper Madness says
Thanks, Tammy!
Luisa says
How many calories do you think is in one stuffed pepper?
REPLY: Luisa, about 630 calories per stuffed pepper. I hope you enjoy them! -- Mike from Chili Pepper Madness.
Monica says
Do you have to cook the shrimp first? It seems like sauteeing them and then baking them for 30 min will make them overdone.
REPLY: Monica, it is best to cook them first. They won't overcook with all the other ingredients. You'll maintain a better texture this way. -- Mike from Chili Pepper Madness.
Michelle says
Drooling over these yummy stuffed peppers! I must make these!
Michael Hultquist - Chili Pepper Madness says
Thanks, Michelle. So good!
Kathryn Doherty says
So much yumminess here! Love all these flavors, particularly stuffed into a poblano!
Michael Hultquist - Chili Pepper Madness says
I know, right? I love poblanos!
R. C. Leitz says
Thanks for yet another great recipe !!!
I had to substitute Monterey Jack for the Manchego Cheese, but these things do happen.
Quick and easy preparation with a delicious result.
Michael Hultquist - Chili Pepper Madness says
Awesome, R.C.! Super happy you enjoyed them!