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! Also try my Southwest Stuffed Poblano Peppers.
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!
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!