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    Home » Seafood

    Roasted Shrimp-Stuffed Poblanos

    Published: Feb 7, 2018 · Modified: Feb 15, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    Remember the stuffed peppers of yesteryear? You know the ones ... green or red bell peppers with ground meat and rice filling, right? Well, these Roasted Shrimp-Stuffed Poblanos take that concept to a whole other universe of stuffed pepper goodness!

    Garnished with red pepper rings, jalapeno slices, and cilantro

    First of all, you start with poblano peppers instead of bell peppers and you roast them. 

    Fresh poblano chiles on the cutting board

    How to roast poblano peppers

    Roasting the poblano chiles on the gas stove
    • If you have a gas stove, you can do it right on the flame, turning them as they darken.
    • You can roast them under the broiler, turning them as needed.
    • If the weather permits, the grill is an excellent option!
    charred poblano chiles

    You want them to be pretty smoky looking ... because then, they'll TASTE smoky, which is exactly what you're going for! Rub some of the skin off with your hands after they cool, or use a paper towel. The flavor will stay, but you won't have the burnt bits. 

    Three photos showing how to deseed and devein the peppers

    Next you want to take the seeds out so cut along one side with a sharp knife or a pair of kitchen shears, reach in and grab the seeds and pull them out. Use a small paring knife if needed. 

    The shrimp stuffing

    onions, garlic, and jalapenos chopped for the shrimp mixture

    Then the stuffing ... totally unlike ground meat and rice! Sauté onions, garlic, and jalapeño in a skillet and then add ... wait for it ...

    Cooked shrimp in the skillet with onions, garlic, and jalapeno peppers

    Yup ... shrimp. Lovely, beautiful wild shrimp! No ground beef here. Please check with the Monterrey Bay Aquarium Seafood Watch app to be sure you are buying safe seafood. (Scroll to the bottom of their page to download the app.)

    Cream cheese and jack cheese

    I've heard some say that seafood and cheese don't go together. I'm not sure what planet they live on because you guys, when you mix Jack cheese and cream cheese together, then stir it in with the onions and shrimp ... well, there's an unlikely marriage, apparently!

    Can I use dairy free cream cheese?

    You know it! If you eat dairy free, there are some wonderful options out there. This is not a sponsored post, but I gladly promote Kite Hill! Everyone I've offered it to hasn't had a clue that it isn't dairy! The Jack I used in this recipe isn't dairy free (I'm still on the hunt), but it is raw and organic. Get the best product you can, folks. Your health, not to mention your taste buds, will appreciate your efforts. 

    Red sauce with a twist ... a roasted pepper one!

    And for the sauce ... It's a blend of roasted tomatoes and roasted peppers, both of which you can roast yourself using the same method as the poblanos for the peppers and using the oven for the tomatoes.

    However, if you are in a hurry or simply don't want to hassle with home-roasting, the recipe provided gives measurements for store-bought canned ones. Try to find brands that don't have BPA. (Bisphenol A is a chemical with ill effects that is found in hard plastics and the linings of food and drink packaging). Most who don't use BPAs state it clearly on the can so if it's not stated, you can assume that it has BPAs.

    Roasted red pepper sauce in individual baking dishes

    After you've blended the peppers and tomatoes, you can ladle it all in a casserole dish that will hold all of the peppers. OR you can do what I enjoy doing and use individual baking dishes so each person has their own. If you have a family with small children, it would be dangerous because they are served straight from the oven, but it would be an elegant option for an adult dinner party. 

    Divide the shrimp mixture between the peppers and set them on the sauce.

    Roasted shrimp stuffed poblanos in the sauce for baking

    Bake at 350 degrees for about 40 minutes or until the sauce is bubbling and the cheese is browning.

    Baked poblanos with shrimp from the oven

    Garnish the Roasted Shrimp-Stuffed Poblanos with red onion, sliced jalapenos, and cilantro.

    Roasted shrimp-stuffed poblanos garnished with jalapenos, red onion, and cilantro

    Recipe

    A Shrimp stuffed poblano pepper in red pepper tomato sauce in a baking dish, garnished with jalapenos, cilantro, and red onion

    Roasted Shrimp-Stuffed Poblanos

    Tammy Circeo
    Adapted from a recipe found in Sunset Magazine
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dinner, entree, Main Course
    Cuisine Mexican
    Servings 6 servings

    Ingredients
      

    • 1 12-ounce jar roasted red peppers, drained (or the equivalent of home-smoked peppers ... follow the same instructions as for the poblanos.)
    • 1 14.5-ounce can fire-roasted tomatoes (or the equivalent of home-roasted tomatoes ... roasted on a grill outdoors or in the oven)
    • 6 medium poblano chiles
    • 2 Tablespoons olive oil
    • 1 onion chopped
    • 1 large garlic clove chopped small
    • 1 jalapeño chile chopped
    • 1 teaspoon coriander seeds crushed
    • 1 pound medium shrimp peeled, deveined
    • 8 ounces cream cheese at room temperature
    • 1 cup shredded Jack cheese
    • ½ cup crumbled queso fresco
    • 1 cup cilantro sprigs
    • A few slivers of red onion for garnish

    Instructions
     

    • Preheat oven to 350°F.
    • Grill or broil poblano peppers until they start turning black in spots, turning them often. Let them cool, then cut a slit in the side and scoop out the seeds.
    • Whirl red peppers and tomatoes in a food processor until puréed. Season with salt. Pour into a 4-quart baking dish or divide between 6 individual baking dishes. Set aside.
    • Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, jalapeño, and coriander seeds. Cook until softened, about 5 minutes. Add shrimp and salt to season. Cook until shrimp starts to turn pink, about 2 minutes. Remove from heat.
    • Add the cream and Jack cheeses to the shrimp and spoon the mixture into the poblanos. Set chiles in the baking dish(es). Bake until filling is hot and bubbling, about 40 minutes.
    • Garnish with queso fresco, cilantro, and slivers of red onion.
    • Bon Appétit!
    Keyword poblanos, shrimp, shrimp stuffed poblanos, stuffed poblanos
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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