Shrimp Stuffed Poblano Peppers

Chef’s Note

“From ”








  • 2 largepoblano peppers
  • 2 teaspoonsolive oil
  • 1 cup chopped onion
  • 1 jalapeno pepper, chopped (or use a serrano pepper for more heat)
  • 2 garlic cloves, chopped
  • 8 ouncesshrimp, peeled and deveined
  • 1 tablespooncajun seasoning (to taste)
  • 4 ouncesgoat cheese
  • 4 ounces shredded manchego cheese
  • 10 largebasil leaves, shredded
  • 1 tablespoonhot pepper sauce (to taste)
  • fresh cilantro, chopped for topping
  • Directions

  • 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. Add to the mixing bowl.
  • Add cheeses, basil and hot sauce. Mix well.
  • Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.
  • Top with fresh cilantro and serve with extra hot sauce!
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