These Shrimp Stuffed Poblano Peppers are incredible! Lots of fresh summer vegetables combine with mashed potatoes then topped with perfectly cooked shrimp. Bon Appétit!
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!
Stuffed Poblano Pepper Ingredient Notes
- Poblano Peppers: Poblano peppers taste similar to green bell peppers only with a mild kick. When dried, they are known as ancho chiles.
- Shrimp: Medium to large peeled and deveined shrimp would best with this recipe.
- Mashed Potatoes: I love making these stuffed poblano peppers when I have leftover mashed potatoes. You can also make your own mashed potatoes or use store bought.
- Tomato Sauce: The tomato sauce is made with tomatoes, white onion, 1 tbs of adobo sauce and kosher salt. You can skip the tomato sauce and use store bought salsa, if you prefer.
(Scroll down to the bottom for the printable recipe card with detailed recipe instructions.)
How to Make Stuffed Poblano Pepper
This is 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.
- Prepare the Peppers: Cut peppers in half lengthwise and remove seeds and veins.
- Create the Stuffing: Combine potatoes, corn, zucchini, cheese, cilantro and cumin.
- Combine Tomato Sauce Ingredients: Mix together tomatoes, white onion, adobo sauce and salt.
- Season the Shrimp: In a resealable bag place the shrimp, garlic cloves, lime juice, remaining adobo sauce and olive oil and toss to coat.
- Bake: Place the stuffed peppers in the oven back until the cheese is melted and lightly browned.
- Cook the Shrimp: Roast the shrimp alongside the peppers in the oven for 5 additional minutes.
- Add the Shrimp: Add three shrimp on top of each poblano stuffed pepper.
How to Grill Stuffed Poblano Peppers
A great alternative to the oven would be to grill the stuffed peppers and shrimp and top with your favorite salsa in place of the tomato mixture.
- Preheat grill to a medium-high heat (375 to 400 degrees).
- Place stuffed peppers on a sheet of foil and roll up the foil ends to secure peppers.
- Grill for 20-25 minutes or until peppers are fork tender.
- Place shrimp directly on grill when the peppers are almost done.
- Grill for 2 to 3 minutes on each side, until bright pink and cooked through.
Stuffed Poblano Pepper Substitutes & Variations
- Poblano Peppers Substitute: In case you don't have any poblano peppers or simply want a more mild or spicy pepper try these the poblano pepper substitutes: bell pepper, Anaheim pepper, jalapeño pepper, serrano pepper, hatch chile pepper, habañero pepper. Portobello mushrooms in place of the peppers are also delicious and would be perfect on the grill.
- Tomato Mixture Substitute: A great alternative in place of the tomato mixture would be to top with your favorite salsa.
- Shrimp Substitute: The shrimp can be omitted or replaced with tofu or mushrooms if you wish to make this recipe vegetarian or try substituting the shrimp with chicken, scallops, crab, lobster, white fish, clams, or mussels.
- Cheese Substitute: Use other cheeses to your preference. Consider cheddar, Monterrey jack, pepper jack cheese or this homemade Velveeta cheese.
- Toppings: Try topping these peppers with fresh herbs or chili flakes with a little extra heat.
Shrimp Stuffed Poblano Pepper Recipe
Yield:
4 servings
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
These Shrimp Stuffed Poblano Peppers are incredible! Lots of fresh summer vegetables combine with mashed potatoes then topped with perfectly cooked shrimp. Bon Appétit!
Ingredients
- 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 teaspoon 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 tbs adobo sauce (divided (from can of chipotle peppers))
- ¾ teaspoon kosher salt
- 3 garlic cloves (crushed)
- juice of 1 lime
- 2 tbs. olive oil
- 24 large shrimp (peeled and deveined (approx. 1 pound))
Instructions
- Preheat oven to 400 F.
- Cut peppers in half lengthwise. Remove seeds and veins; set aside.
- 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.
- In a separate bowl, mix together tomatoes, white onion, 1 tbs of adobo sauce and salt. Place mixture into bottom of 13×9 baking dish. Nestle filled peppers into mixture.
- Combine garlic cloves, lime juice, remaining 1 tbs adobo sauce and olive oil in a large, resealable plastic bag or shallow baking dish. Add shrimp, toss to coat and place in refrigerator.
- 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.
- 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).
- 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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1462Total Fat: 64gSaturated Fat: 16gTrans Fat: 5gUnsaturated Fat: 35gCholesterol: 51mgSodium: 3916mgCarbohydrates: 192gFiber: 19gSugar: 20gProtein: 33g
This data was provided and calculated by Nutritionix.
Try the delicious shrimp recipes next!
- 4-minute Spicy Garlic Shrimp
- Blackened Shrimp & Crispy Chilled Cucumbers
- Gambas al Ajillo (Shrimp in Garlic Sauce)
- Grilled Shrimp with Garlic & Beer
- Parmesan Shrimp
Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.
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Keff says
Thanks for the recipe! I don't know just what to do w/ the minced adobo pepper....my solution was to toss it in the baking dish tomato mixture? Anyone w/ a better idea?
Kristy says
Yes, sorry!
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!
the wicked noodle says
Thanks so much!!
yumgoggle 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 =)
the wicked noodle says
Normally I don't allow shameless plugs on my site but anything for you! I will definitely check it out and hope that others do, too!
Beth 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!
the wicked noodle says
Thanks so much, Beth!
Christina @ Sweet Pea's Kitchen says
Oh man...I wish I would have seen this sooner or I it would definitely be on our dinner table right now! Looks delicious! 🙂
the wicked noodle says
Thanks, Christina!
Kiran @ KiranTarun.com says
Gorgeous kids, Kristy!! And such beautiful bounties at the farmers market. Great memories 🙂
the wicked noodle says
Thanks, Kiran!
Amy says
Forget about the yummy recipe...could your daughters be any stinkin' cuter? OMG.
the wicked noodle says
You always make me smile, Amy 🙂 xo
Jenn and Seth (@HomeSkilletCook) says
omg yum! sounds absolutely delicious, and such great pictures!
the wicked noodle says
Thanks guys!
Lynna 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!
the wicked noodle says
Thanks, Lynna!
Amy (Savory Moments) says
I absolutely love stuffed peppers and poblanos are one of my favorites. These look delicious with the potato stuffing! Very flavorful!
the wicked noodle says
Thanks, Amy!
Aninas Recipes says
How I love those nostalgic moments when I can literally put myself back in my childhood. So special. Great recipe, easy and simple! Thank you!
the wicked noodle says
Thanks so much - such a sweet comment!
Devin @ Nom Yum & Free 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. 🙂
xoxo
the wicked noodle says
You're welcome to come over and sample anytime!! xo
wok with ray 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! 🙂
the wicked noodle says
Thanks, Ray 🙂
vianney says
Cute pictures, and you can never go wrong with a stuffed poblano! great recipe! (great twitter party!)
the wicked noodle says
Agreed! Thanks, vianney!
lisaiscooking 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.
the wicked noodle says
Thanks, Lisa!
Jen @ Savory Simple says
Love the photos! I wish I had more experience with fresh produce when I was younger; your girls are very lucky. Everything looks delicious.
the wicked noodle says
Thanks, Jen!
kitchenriffs 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.
the wicked noodle says
I make my own, too, but there are some good jarred ones out there! Sometimes convenience is worth it if it's a great tasting product. Thanks for the nice comment 🙂
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!
the wicked noodle says
Thanks so much, Joan!
Stephanie 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.
the wicked noodle says
I agree one hundred percent. Thanks so much, Steph!!
Laura (Tutti Dolci) says
What cute photos of your girls at the market! I've been wanting to try a stuffed poblano for a while - love the shrimp here! 🙂
the wicked noodle says
Thanks, Laura!