{"id":63973,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/shrimp-stuffed-poblano-peppers\/"},"modified":"2025-04-17T07:51:30","modified_gmt":"2025-04-17T12:51:30","slug":"shrimp-stuffed-poblano-peppers","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-stuffed-poblano-peppers\/","title":{"rendered":"Shrimp-Stuffed Poblano Peppers"},"content":{"rendered":"<p>Slice a pepper in half, and you instantly see why it&#8217;s ideal for stuffing. That hollow bowl begs to be filled with something creamy and savory. Sweet bell peppers are the go-to for many <a href=\"https:\/\/www.tasteofhome.com\/collection\/stuffed-peppers-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/stuffed-peppers-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stuffed pepper recipes<\/a>, but look to the poblano\u2014its spicier, dark green cousin\u2014when you want something out of the norm.<\/p>\n<p>These shrimp-stuffed poblano peppers feature a tangy stuffing made of shrimp, cream cheese and rice. Additional cheeses, aromatic vegetables and seasonings round out the flavors, and a crispy topping of bread crumbs and more cheese turns golden in the oven. That may sound like a lot, but this recipe comes together quickly and is mostly hands-off once you slide the peppers into the oven.<\/p>\n<h2>What are poblano peppers?<\/h2>\n<p>Although thick-walled bell peppers are popular for stuffing, poblanos work best in this <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-tex-mex-food\/\" data-name=\"www.tasteofhome.com\/article\/what-is-tex-mex-food\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Tex-Mex recipe<\/a>. Poblano peppers are large and sturdy enough to hug the filling, even after roasting, and they have a slight spiciness you don&#8217;t get from sweet bell peppers. It&#8217;s why they&#8217;re the pepper of choice for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-chiles-rellenos\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-chiles-rellenos\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chiles rellenos<\/a>.<\/p>\n<p>You can usually find poblanos near the other fresh chiles in a grocery store&#8217;s produce section. The freshest ones have shiny, dark green skin and lack wrinkles or spots. Pick up extra for other <a href=\"https:\/\/www.tasteofhome.com\/collection\/poblano-pepper-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/poblano-pepper-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">poblano pepper recipes<\/a>, like beef carnitas and chicken enchilada soup, which can be served with the stuffed poblanos or prepared later in the week.<\/p>\n<h2>Shrimp-Stuffed Poblano Peppers Ingredients<\/h2>\n<ul>\n<li><strong>Poblano peppers:<\/strong> Roasted poblanos have a milder spiciness than raw ones. The veins and seeds may irritate, so use gloves when handling them (or at least wash your hands and avoid touching your face).<\/li>\n<li><strong>Butter:<\/strong> A little butter is used to cook the onion and celery for the filling, and to brown the peppers while they roast. It helps the topping ingredients stick together and makes the stuffed peppers taste richer.<\/li>\n<li><strong>Onion and celery:<\/strong> These classic <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/\" data-name=\"www.tasteofhome.com\/article\/what-are-aromatics-in-cooking\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">aromatic<\/a> vegetables make up the base of the stuffing. When sauteed in butter, they become soft, sweet and caramelized.<\/li>\n<li><strong>Cream cheese:<\/strong> Cream cheese is popular for everything from stuffed peppers to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/stuffed-french-toast\/\" data-name=\"www.tasteofhome.com\/recipes\/stuffed-french-toast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stuffed French toast<\/a> because it softens quickly and smoothly and adds tanginess without dominating a recipe. Use a block of cream cheese for this shrimp-stuffed poblano recipe; whipped cream cheese will turn runny when heated.<\/li>\n<li><strong>Cooked shrimp:<\/strong> Shrimp-stuffed poblanos are in the oven just long enough to warm the filling, so raw shrimp should be cooked and then mixed in. Any size works since they&#8217;ll be chopped\u2014either coarsely for big bites or finely for even distribution.<\/li>\n<li><strong>Shredded Mexican cheese blend:<\/strong> Shredded Mexican cheese is popular in Tex-Mex cooking because it tones down spicier ingredients. Most blends combine mild Monterey Jack, cheddar and Asadero, a mellow cheese with a mozzarella-like texture.<\/li>\n<li><strong>Cooked rice:<\/strong> Cooked white rice acts as a neutral binder for this stuffed pepper filling. You can use brown rice or wild rice; each will bring different flavor and texture. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Make rice<\/a> for this recipe using your preferred method.<\/li>\n<li><strong>Seasonings:<\/strong> Lemon juice, dried cilantro, onion powder and garlic powder bring out the other flavors in the poblano filling. You can use fresh or bottled lemon juice and substitute fresh cilantro and minced garlic, but keep a light hand with the seasonings so that you don&#8217;t overpower the shrimp and the peppers&#8217; signature mild heat.<\/li>\n<li><strong>Topping:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-panko\/\" data-name=\"www.tasteofhome.com\/article\/what-is-panko\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Panko<\/a> bread crumbs, grated Parmesan cheese and melted butter create a flavorful, crunchy topping for the stuffed peppers.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the poblanos<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2132945\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_01b.jpg?fit=700%2C1024\" alt=\"poblano peppers cut in half on a chopping board\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Cut the peppers in half lengthwise. Remove and discard the seeds.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Poblano peppers aren&#8217;t the spiciest <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppers-from-sweet-to-spicy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of pepper<\/a>, but they still have enough capsaicin to be considered chiles. Wear disposable gloves to keep the peppers&#8217; oils from burning your skin, and avoid touching your face while cutting them.<\/p>\n<h3>Step 2: Roast the pepper halves<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2132946\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_02b.jpg?fit=700%2C1024\" alt=\"brushing peppers with melted butter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the peppers, cut side down, in an ungreased 15x10x1-inch baking pan. Brush them with 1 tablespoon of melted butter, and sprinkle them with freshly ground pepper and salt. Bake the pepper halves, uncovered, for 10 to 15 minutes or until they&#8217;re tender.<\/p>\n<h3>Step 3: Prepare the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2132947 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_03b.jpg?fit=700%2C1024\" alt=\"saut\u00e9ing onions and celery in a large skillet with cream cheese stirred in\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Meanwhile, in a large skillet, saute the onion and celery in the remaining butter until they&#8217;re tender. Stir in the cream cheese until it&#8217;s melted.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2132948\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_04b.jpg?fit=700%2C1024\" alt=\"cooked shrimp, cheese blend, cooked rice, lemon juice, cilantro, onion powder and garlic powder added to skillet with saut\u00e9ed onions and celery\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the cooked shrimp, cheese blend, cooked rice, lemon juice, cilantro, onion powder and garlic powder, and heat them through.<\/p>\n<h3>Step 4: Stuff the poblanos<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2132949\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_05b.jpg?fit=700%2C1024\" alt=\"peppers stuffed with hot filling with skillet next to them\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Spoon the hot filling into the pepper halves. Place the stuffed peppers, cut side up, in an ungreased 15x10x1-inch baking pan.<\/p>\n<h3>Step 5: Top and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2132950\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_06b.jpg?fit=700%2C1024\" alt=\"panko bread crumbs, grated Parmesan and melted butter topping sprinkled over the peppers\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Combine the panko bread crumbs, grated Parmesan and melted butter, and sprinkle the topping over the peppers. Bake them, uncovered, for 10 to 15 minutes or until the topping is golden brown.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2132951\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_08b.jpg?fit=700%2C1024\" alt=\"Shrimp Stuffed Poblano Peppers\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Shrimp-Stuffed Poblano Peppers Variations<\/h2>\n<ul>\n<li><strong>Change the cheeses:<\/strong> Mexican or Latin American grocery stores stock a range of cheeses that could replace the American versions in this recipe. Use queso crema instead of cream cheese, and substitute queso panela, Manchego and <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-oaxaca-cheese\/\" data-name=\"www.tasteofhome.com\/article\/what-is-oaxaca-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Oaxaca cheese<\/a> for the shredded cheese blend.<\/li>\n<li><strong>Add more seasonings:<\/strong> You don&#8217;t want to mask the shrimp flavor, but dashes of additional seasonings will enhance it. When you add the lemon juice and other seasonings, sprinkle in ground cumin and coriander, smoked paprika or diced pimiento peppers and fresh or dried oregano. Use lime instead of lemon juice, and add the zest if using fresh citrus for a brighter flavor.<\/li>\n<li><strong>Change the topping:<\/strong> Instead of bread crumbs and Parmesan, sprinkle crushed unflavored tortilla chips and dry, crumbly Cotija cheese over the stuffed peppers. If you have fresh corn tortillas, turn them into <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-tortilla-chips\/\" data-name=\"www.tasteofhome.com\/recipes\/air-fryer-tortilla-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">air-fryer tortilla chips<\/a> to crumble on top.<\/li>\n<\/ul>\n<h2>How to Store Shrimp-Stuffed Poblano Peppers<\/h2>\n<p>These stuffed peppers taste better hot from the oven than as leftovers. If you need to store the extras, let them cool to room temperature and nestle them side by side in a shallow container large enough to hold them without tipping them over. Place the container, sealed tightly with a lid, in the refrigerator.<\/p>\n<h3>How long do shrimp-stuffed poblano peppers last?<\/h3>\n<p>Although many stuffed peppers last in the refrigerator for up to four days, shrimp-stuffed poblanos have cooked rice in the filling, which shortens their storage window. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-does-rice-last\/\" data-name=\"www.tasteofhome.com\/article\/how-long-does-rice-last\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cooked rice<\/a> has a shorter shelf life because it&#8217;s susceptible to bacteria that can cause foodborne illnesses. The latest recommendations on storing cooked rice mean you should eat leftover shrimp-stuffed poblano peppers within a day.<\/p>\n<h3>How do you reheat shrimp-stuffed poblano peppers?<\/h3>\n<p>Reheat shrimp-stuffed poblano peppers in a 350\u00b0 oven. Set the stuffed poblanos in a baking dish, cover it with aluminum foil and bake for about 10 minutes. Remove the foil and bake the peppers for about five minutes or until the peppers are hot and the topping is crisp. You could microwave shrimp-stuffed poblanos in 30-second bursts instead, but the topping won&#8217;t be as crunchy.<\/p>\n<h2>Shrimp-Stuffed Poblano Peppers Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2132952\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_09b.jpg?fit=700%2C1024\" alt=\"Shrimp Stuffed Poblano Peppers\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What&#8217;s the best way to cook shrimp for stuffed poblanos?<\/h3>\n<p>Cook raw shrimp yourself for the best texture in stuffed poblanos. To <a href=\"https:\/\/www.tasteofhome.com\/recipes\/how-to-cook-frozen-shrimp\/\" data-name=\"www.tasteofhome.com\/recipes\/how-to-cook-frozen-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cook frozen shrimp<\/a> straight from the freezer, buy them shelled. Thaw frozen shell-on shrimp overnight in the refrigerator, and then <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clean the shrimp<\/a> before you cook them, removing the shell completely.<\/p>\n<p>For shrimp-stuffed poblanos, saute the shrimp in the skillet in butter before you cook the aromatic vegetables. Cook the shrimp over medium heat until they turn pink and opaque and curl into a C shape, and then transfer them from the pan to a colander to cool and drain. Chop them once they&#8217;re cool enough to handle.<\/p>\n<h3>Do you need to skin poblano peppers before filling them?<\/h3>\n<p>Oven roasting is more likely to brown the skin than leave burnt-black spots, so you don&#8217;t have to remove the skin from poblano peppers before you fill them. Plus, poblano skin is thinner than other pepper varieties, whose outer coating can be bitter and tough. In the end, it&#8217;s up to you.<\/p>\n<p>If you want to remove the skin, place the roasted pepper halves in a lidded container and let them steam until they&#8217;re cool enough to handle, about 20 minutes. Put on gloves to protect your hands from the chile oils, and pull off the papery skin. If it doesn&#8217;t come off with your fingers, set each pepper half on a cutting board, hold one end with one hand and gently scrape off the skin with a spoon&#8217;s edge or the back of a knife.<\/p>\n<h3>What can you serve with shrimp-stuffed poblano peppers?<\/h3>\n<p>Kick off a Tex-Mex meal with shrimp-stuffed poblanos as an appetizer, either on their own or with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-elote-flatbread\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-elote-flatbread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grilled elote flatbread<\/a>. For lunch, serve the stuffed chiles alongside a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/santa-fe-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/santa-fe-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Santa Fe salad<\/a>. To use the peppers in a salad, layer butter lettuce, thin rounds of red onion and avocado slices on small plates and top each with a stuffed poblano. Serve salsa and sour cream on the side. For dinner, make shrimp-stuffed poblano peppers part of a Southwestern spread. Nestle them into a bed of rice alongside <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southwest-smothered-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/southwest-smothered-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Southwest smothered chicken<\/a>, or let the sauce on <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-beef-enchiladas\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-beef-enchiladas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beef enchiladas<\/a> spill across them on your plate.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Shrimp-stuffed poblano peppers are packed with shellfish, cream cheese, rice and a Mexican cheese blend. Top them with cheesy bread crumbs.<\/p>\n","protected":false},"author":7061,"featured_media":2127434,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304328,305271,304292,304338,304390,307049,303966,304368,303887,306848,304268,305383,305374,307723,324623,304243,304388,303994,307064,304020,304005,304150,303883,307614,304403],"categories-v2":[308500,309439,308984,308481,309216,308305,308992,308761,310085,308495,308745,308478,309603,259483,309391,309381,310685,309177,309586,308752,308528,310142,308594,308549,309434,308476,310591,308812],"coauthors":[342010],"recommended_recipes":[{"post_title":"Chili-Stuffed Poblano Peppers","post_link":"\/recipes\/chili-stuffed-poblano-peppers\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chili-Stuffed-Poblano-Peppers_EXPS_TOHD24_130833_SheriSilver_2.jpg"},{"post_title":"Stuffed Peppers with Rice","post_link":"\/recipes\/rice-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_1487_JoJoBaccam_-8.jpg"},{"post_title":"Fiery Stuffed Poblanos","post_link":"\/recipes\/fiery-stuffed-poblanos\/","post_image":"\/wp-content\/uploads\/2017\/10\/Fiery-Stuffed-Poblanos_EXPS_THFM18_85609_C09_14_7b-1.jpg"},{"post_title":"Shrimp-Stuffed Sole","post_link":"\/recipes\/shrimp-stuffed-sole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31481_SD950500D31C.jpg"},{"post_title":"Chicken-Stuffed Cubanelle Peppers","post_link":"\/recipes\/chicken-stuffed-cubanelle-peppers\/","post_image":"\/wp-content\/uploads\/2018\/04\/exps25871_CW163683D03_30_4b-.jpg"},{"post_title":"Buffalo Chicken Stuffed Poblano Peppers","post_link":"\/recipes\/buffalo-chicken-stuffed-poblano-peppers\/","post_image":"\/wp-content\/uploads\/0001\/01\/Buffalo-Chicken-Stuffed-Poblano-Peppers_EXPS_TOHFM20_187438_E09_19_4b.jpg"},{"post_title":"Shrimp-Stuffed Mushrooms","post_link":"\/recipes\/shrimp-stuffed-mushrooms\/","post_image":"\/wp-content\/uploads\/2025\/03\/Shrimp-Stuffed-Mushrooms_EXPS_FT25_139650_EC_0228_1.jpg"},{"post_title":"Shrimp Salad-Stuffed Avocados","post_link":"\/recipes\/shrimp-salad-stuffed-avocados\/","post_image":"\/wp-content\/uploads\/2025\/03\/Shrimp-Salad-Stuffed-Avocados_EXPS_FT25_38240_EC_0314_4.jpg"},{"post_title":"Mexican Beef-Stuffed Peppers","post_link":"\/recipes\/mexican-beef-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mexican-Beef-Stuffed-Peppers_exps157665_ESC3139121C03_29_6bC_RMS.jpg"},{"post_title":"Grilled Pork and Poblano Peppers","post_link":"\/recipes\/grilled-pork-and-poblano-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grilled-Pork-and-Poblano-Peppers_EXPS_SDJJ19_12177_B02_07_1b.jpg"},{"post_title":"Quinoa-Stuffed Peppers","post_link":"\/recipes\/quinoa-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30462_LT944055D62A.jpg"},{"post_title":"Chili-Stuffed Peppers","post_link":"\/recipes\/chili-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12770_QC10129C20.jpg"},{"post_title":"Potato-Stuffed Peppers","post_link":"\/recipes\/potato-stuffed-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps44527tran_HM1122C50.jpg"},{"post_title":"Chicken-Stuffed Peppers","post_link":"\/recipes\/chicken-stuffed-green-peppers\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_8905_SoniaBozzo.jpg"},{"post_title":"Stuffed Peppers with Quinoa","post_link":"\/recipes\/stuffed-peppers-with-quinoa\/","post_image":"\/wp-content\/uploads\/2017\/09\/Stuffed-Peppers-with-Quinoa_exps46992_THHC1757659D03_19_2bC_RMS.jpg"},{"post_title":"Stuffed Green 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Cut the peppers in half lengthwise. Remove and discard the seeds. Editor's Tip: Poblano peppers aren't the spiciest type of pepper, but they still have enough capsaicin to be considered chiles. Wear disposable gloves to keep the peppers' oils from burning your skin, and avoid touching your face while cutting them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_01b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roast the pepper halves","text":"Place the peppers, cut side down, in an ungreased 15x10x1-inch baking pan. Brush them with 1 tablespoon of melted butter, and sprinkle them with freshly ground pepper and salt. Bake the pepper halves, uncovered, for 10 to 15 minutes or until they're tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_02b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the filling","text":"Meanwhile, in a large skillet, saute the onion and celery in the remaining butter until they're tender. Stir in the cream cheese until it's melted. Add the cooked shrimp, cheese blend, cooked rice, lemon juice, cilantro, onion powder and garlic powder, and heat them through.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_03b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stuff the poblanos","text":"Spoon the hot filling into the pepper halves. Place the stuffed peppers, cut side up, in an ungreased 15x10x1-inch baking pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_05b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Top and bake","text":"Combine the panko bread crumbs, grated Parmesan and melted butter, and sprinkle the topping over the peppers. Bake them, uncovered, for 10 to 15 minutes or until the topping is golden brown.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Stuffed-Poblano-Peppers_TOHcom25_92012_DR_03_14_06b.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 361 calories","fatContent":"21g fat (13g saturated fat)","cholesterolContent":"153mg cholesterol","sodiumContent":"541mg sodium","carbohydrateContent":"20g carbohydrate (2g sugars","fiberContent":"2g fiber)","proteinContent":"23g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.909091,"reviewCount":11,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tanya189"},"reviewBody":"OMG this is SO INCREDIBLY GOOD!!! Definitely a keeper recipe. I had some filling left over and it was so good I ate it by itself. I used minced garlic instead of garlic powder but otherwise I kept true to the recipe. Delicious!!! Highly recommend :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kira100"},"reviewBody":"<p>This was horrible!  No flavor, messy and a waste of good shrimp.  I agree with an earlier poster that this comes out not as Mexican, but as Americanized goop.  If you are looking for a stuffed poblano recipe or a shrimp recipe, move on.  A lot of good ingredients died last night when I made this exactly as the recipe said. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hchambers"},"reviewBody":"We enjoyed these.  I used fresh cilantro because I do not feel the dry has much flavor.  Also, you could substitute any meat these to change it up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JiggsAvanti"},"reviewBody":"My Grandmother use to make these!  In fact she won an nationwide award  for them. But this recipe I tried and it was awful. My grandmother used different, authentic mexican spices that were not used in this americanize recipe. The old recipe called for cumin and  and a dash of oregano.  The remaining seasonings were fresh, not dried or from a bottle, huge difference in flavor. Definitely do not use cream cheese, yuck, use the mexican  Creamora cheese in a jar! And do not use Mexican blend cheese LMAO!!! Use authentic  mexican cheese-Queso  Manchego,Panela and Oaxaca...what a difference, like driving a Rolls Royce vs a Yugo!!! Then the shrimp  should med size cut only in half as they will shrink. If you chop them up, you wont taste or see the shrimp!! Forget the rice, and use a  handful of lentils beans(cooked) instead.The rice only grabs the flavor of all the seasoning's used.  Finally forget the bread crumbs LOL, this is a latin dish!!! Either use mexican brand corn tortilla chips  or fried up a few tortillas as chips. Then crumble the chip semi-fine for the topping of the casserole.  When presenting your meal, serve the casserole in each person's dish , atop - first a lettuce leaf, then top the the serving of casserole on top of the leaf. Next top the casserole with Chunky Salsa but have it stream down the top of casserole to the leaf, next the same with sour cream, and repeat again so you have two streams each, 4 total around the casserole drip to leaf. Top it with avocado slices -3. A terrific presentation where you can taste every ingredient. The recipe in this add does not allow you to taste the various flavors as it is like a turkey stuffing, all mixed up like garbage. This manner, it looks beautiful with the casserole filling in the chile above the leaf!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mamarey"},"reviewBody":"I loved these!  The flavor was great and my poblanos were a little spicy . Delicious!I tried them for lunch and am making them for a luncheon. These will be great in the summertime too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"I was very disappointed in these.  I tasted the filling prior to filling the poblanos and thought it was very tasty and looked forward to the end result.  However, after cooking, the flavor was completely bland.  If I make again, I will look at making modifications, especially the addition of more seasoning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"denise62arizona"},"reviewBody":"I made these yesterday and they were delicious!  My husband ate 2 servings of these, which is something he very rarely does. It's a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RandyWI"},"reviewBody":"We had these this week and they were delish!  It is a recipe that lends itself to modification too.  I had some leftover wild rice that I used,  and since I couldn't find poblanos at the store,  I used pepper jack cheese for half the cheese.   We'll be making these again, for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KALS"},"reviewBody":"I charred the peppers on the grill first and peeled the skin.  I also added a 2 oz jar of diced pimientos and used 1 1\/2 cup of Acini de Pepe pasta instead of rice because it was easier to make than 45 minute cooked rice.  Delicious!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gucci65"},"reviewBody":"I also made these for a party. Needed some modifications. Try using fresh cilantro. Dried has no flavor at all. Gave this some color by adding a little Rotel (Chopped chillies and tomatoes )","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest3377"},"reviewBody":"Made these today, super easy to make, next time I\u2019ll make a double batch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"92012","romance_copy_dek":"Give your night a Tex-Mex kick with the mild heat and creamy, cheesy filling of shrimp-stuffed poblano peppers.","enhanced_recipe_title":"Shrimp-Stuffed Poblano Peppers","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large poblano peppers","IngredientText":"4 large poblano peppers"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted, divided","IngredientText":"2 tablespoons butter, melted, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon coarsely ground pepper","IngredientText":"1 teaspoon coarsely ground pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon kosher salt","IngredientText":"1\/2 teaspoon kosher salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small onion, finely chopped","IngredientText":"1 small onion, finely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, chopped","IngredientText":"2 celery ribs, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 ounces cream cheese, softened","IngredientText":"4 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound chopped cooked peeled shrimp","IngredientText":"1 pound chopped cooked peeled shrimp"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups shredded Mexican cheese blend","IngredientText":"1-3\/4 cups shredded Mexican cheese blend"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups cooked rice","IngredientText":"1-1\/2 cups cooked rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lemon juice","IngredientText":"2 tablespoons lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons dried cilantro flakes","IngredientText":"2 teaspoons dried cilantro flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon onion powder","IngredientText":"1\/2 teaspoon onion powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon garlic powder","IngredientText":"1\/2 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>TOPPING:<\/b>","IngredientText":"<b class='sIngredient'>TOPPING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup panko bread crumbs","IngredientText":"1 cup panko bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup grated Parmesan cheese","IngredientText":"1\/4 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Stuffed-Poblano-Peppers_EXPS_TOHcom25_92012_DR_03_14_07b.jpg","RecipeId":92012,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp-Stuffed Poblano Peppers Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Shrimp-Stuffed-Poblano-Peppers_EXPS_TOHcom25_92012_DR_03_14_07b.jpg","ContributorId":null,"Firstname":"Tina","Lastname":"Garcia-Ortiz","City":"Tampa","StateDescription":"Florida","IsCommunityCook":false,"TimeCallout":"Prep: 35 min. 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