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14 June 2018

A recipe for gorgeous poblano peppers stuffed with Cajun seasoned shrimp, Manchego and goat cheese, and basil, then baked or grilled.

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!

These Cajun Shrimp Stuffed Poblano Peppers are plated and ready to enjoy.

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.

How to Make Cajun Shrimp Stuffed Poblano Peppers – The Recipe Method

How to Make Cajun Shrimp Stuffed Poblano Peppers - The Recipe Method
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 bow.

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.

How to Roast Poblano Peppers
How to Roast Poblano Peppers

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.

Check Out Some My Other Popular Stuffed Peppers Recipes

These Stuffed Poblano Peppers are Nice and Cheese and Ready to Eat

4.84 from 6 votes
These cheesy stuffed poblano peppers are ready to eat!
Cajun Shrimp Stuffed Poblano Peppers - Recipe
Prep Time
5 mins
Cook Time
45 mins
Total Time
55 mins
 
A recipe for gorgeous poblano peppers stuffed with Cajun seasoned shrimp, Manchego and goat cheese, and basil, then baked or grilled.
Course: Main Course
Cuisine: American
Keyword: cajun, shrimp, stuffed peppers
Servings: 2
Calories: 615 kcal
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
  1. 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.

  2. Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
  3. Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.

  4. Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up.

  5. Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl.

  6. Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go.

  7. Add cheeses, basil and hot sauce (if using). Mix well.

  8. Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.

  9. Top with fresh cilantro, spicy chili flakes, and serve with extra hot sauce! Serves 2.

Recipe Video

Recipe Notes

Heat Factor: Mild-Medium, though you can easily incorporation hotter peppers and sauces to spice this up.

Nutrition Facts
Cajun Shrimp Stuffed Poblano Peppers - Recipe
Amount Per Serving
Calories 615 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 23g 115%
Cholesterol 372mg 124%
Sodium 1616mg 67%
Potassium 518mg 15%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 7g
Protein 50g 100%
Vitamin A 64.7%
Vitamin C 148%
Calcium 89.4%
Iron 26.7%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Cajun Shrimp Stuffed Poblano Peppers - the Baked Version

 

 

Cajun Shrimp Stuffed Poblano Peppers - Recipe

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Cajun Shrimp Stuffed Poblano Peppers - A recipe for gorgeous poblano peppers stuffed with Cajun seasoned shrimp, Manchego and goat cheese, and basil, then baked or grilled. #StuffedPeppers #Shrimp #Cajun #CajunShrimp #Poblano #StuffedPoblanos #Dinner

25 comments

  1. 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

  2. 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!

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Jackie! That’s a great suggestion! I’ll have to try it with quinoa. Nice!

  3. 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 – – – – – – – !!!

  4. clifford g cheney

    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 !!!!!

    1. Michael Hultquist - Chili Pepper Madness

      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.

  5. 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.

  6. 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.

  7. 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.

  8. Did you blacken poblanos on fire first or you left skin on?

    REPLY: Alina, I just stuffed them and baked them, but you can roast then peel them first if you’d like. — Mike from Chili Pepper Madness.

  9. 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. I plan to post about it soon! — Mike from Chili Pepper Madness

  10. 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.

  11. Kimberlee

    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.

  12. How many calories do you think is in one stuffed pepper?

    REPLY: Luisa, about 430 calories per stuffed pepper. I hope you enjoy them! — Mike from Chili Pepper Madness.

  13. 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.

  14. R. C. Leitz

    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.

    1. Michael Hultquist - Chili Pepper Madness

      Awesome, R.C.! Super happy you enjoyed them!

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