Stuffed Poblanos with Potatoes and Shrimp

These Stuffed Poblanos are incredible! Lots of fresh summer vegetables combine with mashed potatoes then topped with perfectly cooked shrimp. Bon Appétit!
potato stuffed poblanos with shrimp

I have always loved stuffed poblanos. A serious chili lover at heart, I use poblano peppers in more recipes than I can count. They’re versatile and have more flavor than spice so they’re perfect pleasing for everyone!

I had a great childhood. We lived on the outskirts of a small Wisconsin town on twenty acres of land, which bordered hundreds of acres of land owned by friends and neighbors. The closest neighbor was half a mile away and we kids would freely ride our bikes anywhere we liked. We’d build forts in the woods, climb giant boulders and sneak into the abandoned barn and swing from the rope into a giant bale of hay. I hate to sound cliche, but it really was a much simpler, carefree time.

fruit at farmers market

My parents had a huge vegetable garden, too. They grew everything – broccoli, peas, corn, tomatoes, beans, cucumbers – you name it, they grew it. They even grew pickling cucumbers that my sisters and I were forced to pick {can you believe my rough childhood?!}. Then we’d take bushels full of them into town and sell them to a local store, who in turn would sell them to the other locals. The best part was that my parents would let us split the cash – not such a bad trade-off after all!

kylie farmers market

I suppose this was as close as our little town ever got to a Farmers Market in those days. There really wasn’t a demand for it since, for the most part, everyone grew their own. I went back for a visit last month and was surprised to see a small yet bustling Farmers Market on Main Street. For a moment, I was sad, missing the days of our vegetable garden, riding bikes, climbing trees. But times have changed and Farmers Markets are a great way to get great produce – some more obscure that we’d likely never grow ourselves anyway – all the while supporting the local farmers while we go about our busy, fast-paced lives.

farmers market green beans

poblano peppers

katie farmers market


I take my girls to Farmers Markets every Saturday morning and Wednesday afternoon in the summertime. There is nothing like cooking with just-picked vegetables and fruits! I often go and buy whatever is looking especially good that day, then create a meal around that. I like that my kids know where their food comes from, the names of vegetables and fruits and, in some cases, the names of the farmers that grow them. We make it a learning experience every time we go – we even have games that we’ve made up. One of their favorites is this: I’ll name a fruit or vegetable and see who can find it first, and the winner gets to pick what we buy that day and we come up with a dish together (like these stuffed poblanos). It’s a really fun way to teach them that cooking is fun and it also gets them to try things they might not otherwise.

kylie farmers market

Last week we bought some poblano peppers, fresh corn, tomatoes, zucchini, white onion and cilantro. I was still unsure what we were going to do with it all when I remembered I had some leftover mashed potatoes in the fridge and some large shrimp in our freezer. I love those aha! moments when a recipe comes together in an instant! I halved the poblano peppers, took the corn off the cob, diced the zucchini, tomato and onion then let the kids put it all together. It’s really a great stuffed poblanos recipe – easy to throw together and by roasting the shrimp alongside the stuffed poblanos it saves a lot of time. Adding a high-quality convenience food (like maybe a good jarred salsa) is also a great way to speed things up while keeping the quality of the dish high. We made them a second time on the grill but switched out the stuffed poblanos for stuffed portobello mushrooms – so good!!

roasted shrimp and stuffed poblanos

I’ve even made this recipe but used some of the stuffing to make bacon-wrapped jalapeno poppers & stuffed baby portobello mushrooms. Try it!!

bacon wrapped stuffed jalapenos

potato stuffed jalapeno poppers

Stuffed Poblanos with Potatoes and Shrimp

Stuffed Poblanos with Potatoes and Shrimp

Serving suggestion: A white wine sangria with tequila instead of brandy.

A great alternative to the oven would be to grill the peppers and shrimp and top with your favorite salsa in place of the tomato mixture. Portobello mushrooms in place of the peppers are delicious and would be perfect on the grill.


  • 4 poblano peppers
  • 4-5 cups mashed potatoes
  • fresh corn kernels (from 2 ears of corn)
  • 1 small zucchini, diced
  • 1 ½ cups shredded mexican-blend cheese
  • ¼ cup fresh cilantro, chopped
  • ¼ t. ground cumin
  • 2 large fresh tomatoes, diced, preferably heirloom (or 2 15 oz. cans fire-roasted tomatoes)
  • ½ medium white onion, diced
  • 1 chipotle pepper, minced
  • 2 T adobo sauce, divided (from can of chipotle peppers)
  • ¾ t kosher salt
  • 3 garlic cloves, crushed
  • juice of 1 lime
  • 2 T. olive oil
  • 24 large shrimp, peeled and deveined (approx. 1 pound)


  1. Preheat oven to 400 F.
  2. Cut peppers in half lengthwise. Remove seeds and veins; set aside.
  3. In a medium mixing bowl, combine potatoes, corn, zucchini, ½ cup of the cheese, cilantro and cumin. Spoon potato mixture evenly into the peppers (mixture should mound high, not be flush with peppers). Set aside.
  4. In a separate bowl, mix together tomatoes, white onion, 1 T of adobo sauce and salt. Place mixture into bottom of 13×9 baking dish. Nestle filled peppers into mixture.
  5. Combine garlic cloves, lime juice, remaining 1 T adobo sauce and olive oil in a large, resealable plastic bag or shallow baking dish. Add shrimp, toss to coat and place in refrigerator.
  6. Place peppers in oven and bake for 30 minutes. Remove from oven, sprinkle peppers with remaining shredded cheese and place back in oven for 10 minutes, or until cheese is melted and lightly browned.
  7. Meanwhile, remove shrimp from refrigerator. Drain excess liquid and place shrimp onto sheet pan. Roast shrimp alongside peppers for approximately 5 minutes or until shrimp are cooked through (you can time this so both peppers and shrimp are removed from the oven at the same time).
  8. Place one stuffed pepper onto plate, top with some tomato mixture from bottom of pan and 3 large shrimp. Garnish with fresh chopped cilantro, if desired.


  1. says

    Kristy, your girls are so cute! Love these photos of your farmer’s market trip and also the game you play with them there. It’s so important to teach kids where food comes from – it’s so weird to me that we’re so distanced from that.

    Also, the recipe looks amazing, as always.

  2. Joan Nova says

    First of all, your girls are lovely and your a good mommy to teach them healthy eating habits.

    I love this recipe, especially the idea of using mashed potatoes as the stuffing in the poblanos (and the other vegetables). Well done!

  3. says

    You have some seriously cute kids. I’ve never had a potato-stuffed poblano before, but it’s a great idea. You could also stuff them with grits, then you’d have a new take on shrimp and grits. I must confess that although I often make my own salsa, I rely on jarred most of the time. Anyway, very nice recipe and an entertaining post. Thank you.

  4. says

    You’ve reminded me of my parents big vegetable garden they always grew in Illinois. Things grow so easily there (unlike in Texas). Your daughters must have lots of fun learning about food at the farmers’ markets–what a great way to learn! And, the stuffed peppers look amazing. Love the shrimp on top, and love the idea of putting the stuffing in portobellos.

  5. says

    There is nothing better than fresh harvest and of course nothing better than the old days where kids can freely play around without us parents fearing for their safety. Oh my goodness, I love the look of those shrimp taking the center stage. Beautifully done, Kristy! :)

  6. says

    This looks absolutely delicious!!! Hmm, I wonder if it’s safe for me to try some shrimp – how I miss it.

    And your daughter’s are beautiful! You’ve inspired me to start getting to the Farmer’s Market more often – I agree, the produce always tastes so much better. Maybe I can get to one this weekend.

    Thanks as always for sharing and the delicious looking pictures! If you ever need me to sample any dishes, just let me know. :)


  7. says

    Aww… that`s such a fun and great thing you have going with your girls! I first learned of Farmers Markets when I got into college (which was 3 year ago!) Aha, but this dish is great!

  8. says

    Our childhoods sound so similar. Although I’m older than you and grew up in Canada rather than Wisconsin, I have memories of riding my bike all day, playing in the barn, and helping my mom in the garden.

    Your farmers’ market photos are terrific!

  9. says

    I love seeing little girls who enjoy bonding time in a Farmer’s market. They are so adorable. With the way the world is growing to be more and more gadget oriented, it is nice to go back to basics…Fun with the essentials. Family, food, nature! I am sure my little girl and my nephews (they are staying with me for the summer) will enjoy a visit to the market too. This looks like a great dish to try too. Thanks for sharing!

    Myfudo here…Normally we’d never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I’d love to share our newest launch with you, I hope you don’t mind? Now that we are getting a new look…Myfudo is moving to a new domain This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it’s free)
    We look forward to seeing your wonderful pictures, as always.
    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you’ll participate =)

  10. OrGreenic says

    Farmer’s market’s really are a great way to get perfectly fresh vegetables. This recipe sounds so good and looks amazing too!

Leave a Reply

Your email address will not be published. Required fields are marked *