Description
Shrimp stuffed poblano peppers are bold, smoky, and packed with flavor. This dish marries roasted poblano peppers with a seasoned shrimp filling—perfect for weeknight dinners or impressive entertaining.
Ingredients
4 large Poblano Peppers
1 lb Shrimp, peeled & deveined, chopped roughly
1 small Yellow Onion, finely chopped
2 cloves Garlic, minced
1 cup Cooked Rice or Cauliflower Rice
½ tsp Smoked Paprika
½ tsp Cumin
Olive Oil, Salt, and Pepper to taste
Optional: corn kernels, vegan cheese, black beans, scallions
Instructions
1. Preheat oven to 400°F. Roast poblano peppers on a baking sheet for 12–15 minutes until blistered, turning halfway. Cool, slit open, and remove seeds.
2. Heat olive oil in a skillet. Sauté onion and garlic until translucent.
3. Add shrimp, cumin, paprika, salt, and pepper. Cook 4–5 minutes until shrimp is pink.
4. Stir in rice or cauliflower rice. Optional: add a splash of lime juice.
5. Stuff each pepper with the shrimp mixture. Place in a baking dish and drizzle olive oil on top.
6. Bake at 375°F for 10–12 minutes. Broil last 2 minutes for crisp finish.
7. Garnish with cilantro or avocado. Serve with salsa verde or chipotle cream.
Notes
Make ahead and freeze for up to 2 months. Reheat in oven at 375°F for 25–30 minutes.
Pair with salsa verde, chipotle sour cream, or cashew lime cream.
For plant-forward options, swap in cauliflower rice and vegan cheese.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 145mg
Keywords: stuffed peppers, shrimp, poblano, seafood, gluten-free