Shrimp Stuffed Poblano Pepper Recipe

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.

1. Prepare the Peppers: Cut peppers in half lengthwise and remove seeds and veins.
2. Create the Stuffing: Combine potatoes, corn, zucchini, cheese, cilantro and cumin.
3. Combine Tomato Sauce Ingredients: Mix together tomatoes, white onion, adobo sauce and salt.
4. Season the Shrimp: In a resealable bag place the shrimp, garlic cloves, lime juice, remaining adobo sauce and olive oil and toss to coat.
5. Bake: Place the stuffed peppers in the oven back until the cheese is melted and lightly browned.
6. Cook the Shrimp: Roast the shrimp alongside the peppers in the oven for 5 additional minutes.
7. 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.

1. Preheat grill to a medium-high heat (375 to 400 degrees).
2. Place stuffed peppers on a sheet of foil and roll up the foil ends to secure peppers.
3. Grill for 20-25 minutes or until peppers are fork tender.
4. Place shrimp directly on grill when the peppers are almost done.
5. 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.

Continue to Content

Shrimp Stuffed Poblano Pepper Recipe

Yield: 4

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!

Print

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 tsp 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 tsp kosher salt
• 3 garlic cloves (crushed)
• juice of 1 lime
• 2 tbs. olive oil
• 24 large shrimp (peeled and deveined (approx. 1 pound))

Instructions

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 tbs 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 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.
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.
   

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

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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