Rating: 5 stars
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Extremely tasty version of stuffed poblano peppers with shrimp and lots of cheese.


Recipe Summary

20 mins
30 mins
20 mins
1 hr 10 mins
8 stuffed pepper halves


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.

  • While peppers are steaming, preheat the oven to 350 degrees F (175 degrees C).

  • Cut cooled peppers in 1/2; remove and discard skins. Place peppers, cut-sides down, in an ungreased 10x15-inch baking pan. Brush with 1 tablespoon melted butter; sprinkle with pepper and salt.

  • Bake, uncovered, in the preheated oven until tender, 10 to 15 minutes. Remove from oven and allow to cool slightly. Turn peppers over in the baking pan so the cut-sides are facing up.

  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add onion and celery; saute until tender, about 5 minutes. Add cream cheese and stir until melted. Add cooked shrimp, shredded Mexican cheese blend, cooked rice, lemon juice, cilantro, onion powder, and garlic powder. Cook until heated through, 2 to 3 minutes. Spoon shrimp and rice mixture into pepper halves.

  • Combine bread crumbs, Parmesan cheese, and 2 tablespoons melted butter for the topping. Sprinkle over peppers.

  • Return to the preheated oven and bake, uncovered, until topping is golden brown, 10 to 15 minutes.

Nutrition Facts

332 calories; protein 19.4g; carbohydrates 23g; fat 19.6g; cholesterol 138.8mg; sodium 566.3mg. Full Nutrition