Shrimp Stuffed Poblanos
Submitted by Annika
Roasted poblano peppers stuffed with shrimp, rice, corn, queso fresco, and three cheeses, then breaded and baked golden. A Mexican-inspired stuffed pepper that’s hearty, cheesy, and loaded with flavor.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
55 minThese aren’t your abuela’s stuffed peppers. They’re better. (Sorry, abuela.)
Roasted poblanos get packed with a rich filling of chopped shrimp, rice, corn, and a triple-cheese blend of queso fresco, cheddar, and Monterey Jack bound with sour cream. Then each pepper gets the full treatment: rolled in flour, dipped in egg, and coated in Parmesan breadcrumbs before hitting the oven.
They bake up golden and crunchy on the outside, molten and cheesy on the inside, with just enough heat from the poblanos to keep things interesting.
Variations
- No queso fresco? Mix equal parts cottage cheese and feta for a surprisingly close substitute.
- Spicier: Leave a few seeds in the poblanos, or add diced jalapeno to the filling.
Chef Tips
- Roast and peel the poblanos first. Raw poblanos are too tough and bitter for this dish.
- Cut the slit carefully and remove seeds without tearing the pepper. You want a pocket, not an open boat.
- Don’t overstuff. About a quarter cup of filling per pepper is the sweet spot. Too much and they’ll burst while baking.
- Secure with a toothpick if the slit won’t stay closed. Nobody wants their beautiful filling leaking out in the oven.
Ingredients
Directions
Combine queso fresco and corn in food processor; process just until corn is no longer visible.
Transfer cheese mixture to large bowl.
Add rice, shrimp, cheddar cheese, monterey jack cheese, onion, sour cream, and salt; set aside.
Cut a small slit in one side of each poblano pepper and carefully remove seeds; leaving stems intact.
Pat peppers dry.
Stuff each pepper with approximately ¼ cup of shrimp mixture.
Secure with a wooden pick if necessary.
Combine bread crumbs, Parmesan cheese, and melted butter in medium bowl; stir until blended.
Set aside. Beat eggs with water in medium bowl.
Roll stuffed peppers in flour, dip in egg mixture, then coat with bread crumb mixture.
Place in shallow baking dish allowing a little space between each pepper; bake at 350℉ (180℃) 30 minutes or until golden brown and thoroughly heated.
Serve immediately.
Substitute a mixture of ½ cup cottage cheese and ½ cup feta cheese for the queso fresco, if desired.
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