Mexican (Poblano) Peppers Stuffed with Shrimp & Four Cheeses

By Micki Brown
Serves 4


4 large Mexican (Poblano) peppers, cut in half lengthwise, seeds removed

3 ounces Manchego cheese, grated (Costco)

3 ounces Monterey jack cheese, grated

3 ounces goat cheese, crumbled

3 ounces cream cheese, cut into small chunks

1 pound raw shrimp, shells and tails removed, deveined

1 tbsp dried basil

2 tsp Creole or Cajun seasoning

1 tbsp extra virgin olive oil

Louisiana-style hot sauce to taste

Cilantro, coarsely chopped


Preheat the oven to 375 degrees F. Heat the oil in a skillet over medium heat. Sprinkle Creole or Cajun on shrimp. Place shrimp in heated oil and sauté until pink and just cooked through. Cool. Cut the shrimp into ½ inch chunks. Place the cheeses, shrimp, basil and hot sauce in a bowl and stir well to distribute ingredients evenly. Spoon mixture into pepper halves, mounding them slightly. Place stuffed peppers in a rimmed baking dish. Place in preheated oven and bake for 30 minutes. Remove from oven and top with desired amount of chopped cilantro. Serve and enjoy.

Note: Any combination of your favorite cheeses will work. If you can’t find Manchego cheese, sharp cheddar is equally tasty.