Mexican (Poblano) Peppers Stuffed with Shrimp & Four Cheeses

Name: Mexican (Poblano) Peppers Stuffed with Shrimp & Four Cheeses
Ingredients: 4 large Mexican (Poblano) peppers, cut in half lengthwise, seeds removed; 3 oz Manchego cheese, grated (Can be found at Costco); 3 oz Monterey jack cheese, grated; 3 oz goat cheese, crumbled; 3 oz cream cheese, cut into small chunks; 1 lb 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

Home / Recipes / Mexican (Poblano) Peppers Stuffed with Shrimp & Four Cheeses

By Micki Brown
Serves 4

CategoryMain Dish

Yields1 Serving

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

3 oz Manchego cheese, grated (Can be found at Costco)

3 oz Monterey jack cheese, grated

3 oz goat cheese, crumbled

3 oz cream cheese, cut into small chunks

1 lb 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.

Ingredients