Shrimp Stuffed Poblano Peppers
Elevate your dinner table with these irresistible Shrimp Stuffed Poblano Peppers—an explosion of flavor wrapped in smoky, roasted poblano peppers. Packed with tender, juicy shrimp, fluffy white rice, and tangy tomatoes, this dish is seasoned to perfection with cumin, chili powder, and fresh cilantro. Topped with gooey, melted Monterey Jack cheese, these stuffed peppers are baked to golden perfection for a comforting yet bold meal. Quick to prepare with just 20 minutes of prep, this dish is perfect for weeknights or a standout addition to any dinner party. Garnish with lime wedges for a zesty finish and enjoy this seafood-inspired twist on stuffed peppers!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 pound Raw shrimp (peeled and deveined)
- 1 cup Cooked white rice
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Olive oil
- 1 small Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 cup Tomatoes (diced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 1 whole Lime (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet. Roast in the oven for 10-12 minutes, turning once, until the skins are blistered. Remove from the oven, place the peppers in a bowl, and cover with plastic wrap to steam for 5 minutes. Once cool, peel off the skins, cut a slit down one side of each pepper, and remove the seeds. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1 minute longer.
Add the diced tomatoes, cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for 2 minutes.
Chop the raw shrimp into small pieces and add them to the skillet. Cook for 3-4 minutes until the shrimp turn pink and are fully cooked.
Stir in the cooked rice and fresh cilantro. Mix well and remove the skillet from heat. Let the filling cool slightly.
Stuff each prepared poblano pepper with the shrimp and rice mixture, pressing gently to fill them completely.
Place the stuffed peppers on a greased baking dish. Sprinkle shredded Monterey Jack cheese generously over the top of each pepper.
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
Garnish with additional cilantro and lime wedges, if desired, before serving. Enjoy warm!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
