Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 2
Stuffed with Cajun seasoned shrimp, Manchego and goat cheese, and basil, these gorgeous poblano peppers are a delight! The combination of these ingredients is s good you’ll drool over these Cajun Shrimp Stuffed Poblano Peppers.
Ingredients
2 large poblano peppers
2 tsp olive oil
1 c. chopped onion
1 jalapeno pepper chopped (or use a serrano pepper for more heat)
2 cloves garlic chopped
8 oz shrimp peeled and deveined
1 tbsp Cajun seasonings or more to taste
4 oz goat cheese
4 oz shredded Manchego cheese
10 or so large basil leaves shredded
1 tbsp or more of your favourite hot sauce if desired
Fresh cilantro chopped, for topping
How to make Cajun Shrimp Stuffed Poblano Peppers
Step 1: In an oven on broil, roast the poblano peppers. Make sure to place them not close to the heat source. Roast for about 15 minutes until the skins char and puff up. Halfway through, flip the poblano peppers to broil both sides. When done, remove from the heat and allow the poblano peppers to cool for a bit before peeling off the skins.
Step 2: In half lengthwise, slice the poblano peppers. Scoop the insides out, then set them onto a large baking dish.
Step 3: In a mixing bowl, add the shrimps and toss them with a tsp olive oil. Coat the shrimps with Cajun seasoning.
Step 4: Heat a tsp olive oil in a pan over medium heat. Once the oil is hot, add the onions and peppers. Cook for about 5 minutes until tender.
Step 5: Add in the garlic and cook for a minute more.
Step 6: Into a large mixing bowl, transfer the mixture.
Step 7: In the same pan, cook the shrimp for a few minutes on both sides. Remove from the pan and allow the shrimps to cool. Chop and transfer the shrimps to the mixing bowl.
Step 8: Stir in the cheeses, basil, and if using, the hot sauce.
Step 9: Into the peppers, scoop the mixture. Place in the preheated 375 degrees F oven and bake for about 20 to 30 minutes.
Step 10: Remove from the oven. Garnish with fresh cilantro, spicy chilli flakes. Enjoy with extra hot sauce.
Note:
The heat factor of this dish is mild-medium. Use hotter peppers and sauces to spice them up.
Nutrition Facts:
Calories: 615kcal | Carbohydrates: 16g | Protein: 50g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 372mg | Sodium: 1616mg | Potassium: 518mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3235IU | Vitamin C: 122.1mg | Calcium: 894mg | Iron: 4.8mg
Ingredients
- 2 large poblano peppers
- 2 tsp olive oil
- 1 c. chopped onion
- 1 jalapeno pepper chopped (or use a serrano pepper for more heat)
- 2 cloves garlic chopped
- 8 oz shrimp peeled and deveined
- 1 tbsp Cajun seasonings or more to taste
- 4 oz goat cheese
- 4 oz shredded Manchego cheese
- 10 or so large basil leaves shredded
- 1 tbsp or more of your favourite hot sauce if desired
- Fresh cilantro chopped, for topping
Instructions
Step 1: In an oven on broil, roast the poblano peppers. Make sure to place them not close to the heat source. Roast for about 15 minutes until the skins char and puff up. Halfway through, flip the poblano peppers to broil both sides. When done, remove from the heat and allow the poblano peppers to cool for a bit before peeling off the skins.
Step 2: In half lengthwise, slice the poblano peppers. Scoop the insides out, then set them onto a large baking dish.
Step 3: In a mixing bowl, add the shrimps and toss them with a tsp olive oil. Coat the shrimps with Cajun seasoning.
Step 4: Heat a tsp olive oil in a pan over medium heat. Once the oil is hot, add the onions and peppers. Cook for about 5 minutes until tender.
Step 5: Add in the garlic and cook for a minute more.
Step 6: Into a large mixing bowl, transfer the mixture.
Step 7: In the same pan, cook the shrimp for a few minutes on both sides. Remove from the pan and allow the shrimps to cool. Chop and transfer the shrimps to the mixing bowl.
Step 8: Stir in the cheeses, basil, and if using, the hot sauce.
Step 9: Into the peppers, scoop the mixture. Place in the preheated 375 degrees F oven and bake for about 20 to 30 minutes.
Step 10: Remove from the oven. Garnish with fresh cilantro, spicy chilli flakes. Enjoy with extra hot sauce.
Notes
The heat factor of this dish is mild-medium. Use hotter peppers and sauces to spice them up.
