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!
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!