Cajun Shrimp Stuffed Poblano Peppers (2024)

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by Mike Hultquist · Jun 14, 2018 · 119 Comments · Jump to Recipe

A recipe for irresistible poblano peppers stuffed with Cajun spiced shrimp, melty Manchego and goat cheeses, and basil, then baked or grilled, always a hit!

Cajun Shrimp Stuffed Poblano Peppers Recipe

Once again, I must extoll the wonderful virtues of the stuffed chili pepper. Stuffed peppers are easy to make, satisfy like no other, and allow for a nearly infinite level of creativity.

Practically anything you can conceive of can be stuffed into a chili pepper and made better.

You can grill your stuffed peppers or bake them, whichever you prefer. Or how about the crock pot? Today I chose poblano peppers.

I had a couple of these left in the fridge, some decent sized ones, and they were begging me to stuff them. "Please please!" They were calling my name.

And so was the shrimp. Cajun shrimp!

Cajun Shrimp Stuffed Poblano Peppers (2)

When working with shrimp, Cajun is such a tasty way to go. You don't often get to mix seafood with cheese in an effective way, but this is one of them.

The combination of Cajun shrimp with the mixture of Manchego and goat cheese, along with the basil and hot sauce -- it's just so good. It defintely belongs on both mine and Patty's favorite recipes lists.

Cajun Shrimp Stuffed Poblano Peppers Ingredients

Poblano Peppers.
Olive Oil.
Onion. Chopped.
Jalapeno Pepper.Chopped (or use a serrano pepper for more heat).
Garlic Cloves.Chopped.
Shrimp.Peeled and deveined.
Cajun Seasonings.
Goat Cheese.
Manchego Cheese. Shredded.
Basil Leaves.Shredded.
Hot Sauce.If desired.
Fresh Cilantro.Chopped, for topping.

Cajun Shrimp Stuffed Poblano Peppers (3)

How to Make Cajun Shrimp Stuffed Poblano Peppers - The Recipe Method

ONE: First, roast your poblano peppers (more on that below). Cool them slightly and peel off the skins. See:How to Roast Poblano Peppers.

TWO: Next, cook down some onion, jalapeno (or serrano) peppers and garlic in a pan until they are softened up and begin to caramelize. This will add a LOT of flavor. Scoop them into a mixing bowl.

THREE: Season the sear the shrimp in the same pan. I used a good Homemade Cajun Seasoning blend that I love, though you can use your own preferred blend.

FOUR: Chop the cooked shrimp and add them to the mixing bowl.

FIVE: Add in your goat cheese, Manchego cheese and fresh basil. If you want to add a bit of heat, splash in a tablespoon or two of your favorite hot sauce here. Mix it all up!

SIX: Slice open the poblano peppers and scoop out the seeds and any of the innards you want to remove. The peppers will be a bit floppy, so be careful not to cut through the back side.

SEVEN: Stuff the peppers with your cheesy-shrimp mixture, then bake them for 20-30 minutes, or until the cheeses are nice and melted through.

EIGHT: Remove, set them onto a serving plate, then garnish with some fresh chopped parsley and spicy chili flakes.

BOOM! DONE!

Good stuff! Having a good hot sauce on hand makes for a quick and easy recipe like stuffed peppers.

Cajun Shrimp Stuffed Poblano Peppers (4)

Roasting the Poblano Peppers

Roasting the peppers before cooking is not essential, but adds some great flavor to the finished recipe. You can learnhow to roast chili peppers here, but here is a simple broiler method.

ONE: First, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet.

TWO: Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides.

Remove them from the oven and let them cool enough to handle.

THREE: Peel off the skins with your fingers. They should remove easily.

Ready for stuffing!

Recipe Variations and Cooking Tips

I like to roast the poblanos before stuffing, but you can make this recipe without the roasting. If you prefer, simply slice the poblano peppers in half and set them skin sides down on a baking sheet. Stuff them with the cheese-shrimp mixture, then bake them for 30-40 minutes instead of 20-30 minutes.

It helps to add a bit of water to your baking sheet or pan to help soften up the poblano pepper skins. They come out very good this way as well.

You can use your grill to bake these up. Just be sure to use some sort of a pan so the peppers don't fall apart or fall through the grates.

You can also vary up the cheeses. If you can't find goat cheese, cream cheese is a good alternative. I love manchego, but any melty cheese can work, such at colby jack or sharp cheddar.

Recipe Tips & Notes

I prefer using a goodHomemade Cajun Seasoning blendthat I love for this recipe, but you can use your own preferred blend.
When slicing open the peppers, note that the peppers will be a bit floppy, so be careful not to cut through the back side.
Roasting the peppers before cooking is not essential, but adds some great flavor to the finished recipe.

Storage & Leftovers

Storing yourCajun Shrimp Stuffed Poblano Peppersin anairtight containerin the fridge may allow to keep them for up to 3-4 days. To maximize the storage life, make sure to refrigerate the peppers promptly and reheat properly.

Check Out Some My Other Popular Stuffed Peppers Recipes

Picadillo Stuffed Poblano Peppers
Crock Pot Stuffed Peppers - Mexican Style
Cajun Chicken Stuffed Poblano Peppers
Cream Cheese Stuffed Poblano Peppers
Learn more about poblano peppers here

Cajun Shrimp Stuffed Poblano Peppers (5)

Got any questions? Ask away!I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Cajun Shrimp Stuffed Poblano Peppers Recipe

A recipe for irresistible poblano peppers stuffed with Cajun spiced shrimp, melty Manchego and goat cheeses, and basil, then baked or grilled, always a hit!

Save Recipe

Course: Main Course

Cuisine: American

Keyword: cajun, shrimp, stuffed peppers

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Calories: 615kcal

Author: Mike Hultquist

Servings: 2

Tap or hover to scale

4.96 from 50 votes

Leave a Review

Ingredients

2 large poblano peppers
2 teaspoons olive oil
1 cup chopped onion
1 jalapeno pepper chopped (or use a serrano pepper for more heat)
2 cloves garlic chopped
8 ounces shrimp peeled and deveined
1 tablespoon Cajun seasonings or more to taste
4 ounces goat cheese
4 ounces shredded Manchego cheese
10 or so large basil leaves shredded
1 tablespoon or more of your favorite hot sauce if desired
Fresh cilantro chopped, for topping

Instructions

Roast the poblano peppers in an oven on BROIL, not too close to the heat source for 15 minutes, or until the skins puff up and char. FLip them halfway through to get both sides. Remove from heat, cool slightly, then peel off the skins.
Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.
Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up.
Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl.
Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go.
Add cheeses, basil and hot sauce (if using). Mix well.
Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.
Top with fresh cilantro, spicy chili flakes, and serve with extra hot sauce! Serves 2.

Video

Notes

Heat Factor: Mild-Medium, though you can easily incorporation hotter peppers and sauces to spice this up.

Nutrition Information

Calories: 615kcalCarbohydrates: 16gProtein: 50gFat: 38gSaturated Fat: 23gCholesterol: 372mgSodium: 1616mgPotassium: 518mgFiber: 4gSugar: 7gVitamin A: 3235IUVitamin C: 122.1mgCalcium: 894mgIron: 4.8mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This recipe was updated on 6/14/18 to include new photos and a video. The original recipe was published on 7/15/15.

These photos are of the recipe made without roasting the peppers. Still delicious!

Cajun Shrimp Stuffed Poblano Peppers (8)

Reader Interactions

Comments

Tracy says
March 16, 2024 at 6:48 am

Hello Mike! First of all, we absolutely love your recipes and always look forward to making them knowing that they will be our favorites. You can’t get “too hot” for us so we were so excited to find your amazing recipes. We were recently given an air fryer as a gift and have been hesitant to try it out much because we tend to do everything in oven or on grill. Have you tried this recipe in an air fryer? This is one of our all time favs (we use your Cajun seasoning literally on just about everything we make now) and don”t want to screw it up by trying it in the air fryer Thoughts? Thank you and again thanks for sharing your amazing spicy dishes!
Reply
- Mike Hultquist says
  March 16, 2024 at 9:27 am
  
  Hi, Tracy. Thanks! I actually got a new air fryer/toaster oven a few months back and have been using it more and more for certain things. In this case, yes, I believe it would work nicely. You can even toast the peppers in the air fryer, then peel, stuff, place back in the air fryer and bake/air fry until the cheese is melty. You may need to adjust for time, but just keep an eye on them. Let me know how it turns out for you!
  Reply
Sheri says
March 14, 2024 at 5:53 pm

My new favorite recipe. My family loves it. I’ve already made it three times. I substituted the goat cheese with cream cheese and it’s delicious.
Reply
- Mike H. says
  March 15, 2024 at 2:52 am
  
  Awesome - thank you, Sheri! Enjoy! =)
  Reply
Joanna says
December 23, 2023 at 9:07 am

I found this recipe years ago and have been making it part of our Christmas Eve Feast of Seven Fishes every year since. This recipe is very forgiving. I increase the quantities for 8 peppers which I slice in half and par-bake with olive oil before I stuff them. I've used different spice blends, different cheeses and it's always a smash success. My family looks forward to it every Christmas eve. Thank you for a great recipe!
Reply
- Mike H. says
  December 24, 2023 at 7:32 am
  
  Thank you for the feedback, Joanna. I am very happy to hear that!
  Reply
Fred says
November 16, 2023 at 9:25 am

I'm looking at this recipe and your Rajas poblanas recipe.
You roast the poblanos 2 different ways. I think I've seen a recipe where you toasted peppers on the stove top.
Which is the best way?
Reply
- Mike Hultquist says
  November 16, 2023 at 9:29 am
  
  Fred, I usually do mine on the stovetop over open flame when only doing a few. The grill is GREAT when I'm doing larger batches, though oven roasting is very easy. It just takes a bit longer usually, or oven broil. I don't have a preferred method, as they all work well. See my post on How to Roast Poblanos for more info: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-roast-poblano-peppers/
  Reply
Jennifer says
October 05, 2023 at 6:41 pm

This recipe is absolutely incredible. We've made it a dozen times and love it more each time.
Reply
- Mike Hultquist says
  October 06, 2023 at 4:31 am
  
  Glad you're enjoying it, Jennifer!
  Reply
Cindi says
June 11, 2023 at 9:08 am

I have made these several times and I think I like them more each time I make them!!! Mostly because I tend to use different cheeses (whatever I have on hand lol) and I love to make up all your different chili pepper seasonings as it gives a new and exciting flavor profile!!! I've even substituted the poblanos (my grocery store doesn't always have them in stock) with hatch chilis, while we camped in New Mexico!!!
Reply
- Mike Hultquist says
  June 11, 2023 at 9:12 am
  
  Awesome to hear, Cindi! Very happy you are enjoying the recipe! It's fun to experiment. I love it.
  Reply
Ed Moder says
June 06, 2023 at 5:54 pm

Can I give this 6 stars? WOW - we loved it. I think this might be tied with the shrimp fra diavolo for best recipe so far.
.
We used poblanos that were from Connie's garden last year. She had already roasted them cored them and cut them, so this was an EASY recipe to make. lol
.
Next I hope will be the breakfast stuffed peppers.
.
.
Reply
- Mike Hultquist says
  June 06, 2023 at 6:36 pm
  
  Wow, Ed, I don't think I would have picked this as a favorite for you guys, but you never know! Glad you both enjoyed it! Don't tell me when you find a recipe you don't like! LOL.
  Reply
Cathy says
June 05, 2023 at 4:16 pm

These were delicious but we are trying to watch our salt intake. The Manchego seemed to taste very salty because we have cut back so much. Is there another cheese you could recommend
Reply
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- Mike Hultquist says
  June 05, 2023 at 9:36 pm
  
  Thanks, Cathy. Glad you enjoyed it, but I understand the sodium issue. This can work with many cheeses, so look for low sodium options, like mozzarella or Swiss.
  Reply
Dan True says
May 13, 2023 at 5:58 pm

This is one of our favorites. We use more garlic and just slice it.
Reply
- Mike Hultquist says
  May 14, 2023 at 5:34 am
  
  Thanks for sharing!
  Reply
Barry says
May 10, 2023 at 6:31 am

Thanks for the great recipe Mike, I actually had more filling than I needed, maybe my poblanos were a little smaller, so I used the remainder to stuff some large portabello caps and they were amazing as well, thanks again, I'll definitely be making this one again and again
Reply
- Mike Hultquist says
  May 10, 2023 at 6:56 am
  
  Thanks, Barry. Yes, I love this as a mushroom stuffing. Perfect way to enjoy it as well! Thanks for sharing this.
  Reply
Kelly says
May 07, 2023 at 7:56 pm

Fantastic! I had feta cheese...so that is what I used. Roasted the jalapeño with the poblano pepper. Gotta use what ya have!
Reply
- Mike Hultquist says
  May 08, 2023 at 6:03 am
  
  Yes! Glad you enjoyed it, Kelly!
  Reply
Camille McClendon says
October 24, 2022 at 10:37 am

Can you make these and freeze them for later?
Reply
- Mike Hultquist says
  October 25, 2022 at 8:38 am
  
  Yes, you can do that, Camille. Check out this page: https://www.chilipeppermadness.com/cooking-with-chili-peppers/freezing-stuffed-peppers/
  Reply
Lesley says
July 20, 2022 at 11:02 am

This looks absolutely amazing and I’m going to be making it for my daughter’s birthday dinner tomorrow evening. I don’t want to screw anything at all but is there any part of this that can be made ahead of time and then assembled shortly before they come over
I’m giving it five stars just for the deliciousness ingredients and the pictures. I’ll come back with a comment and five more stars after I’ve made it
Reply
- Mike Hultquist says
  July 20, 2022 at 11:31 am
  
  Thanks, Lesley. Yes, you can actually prep and stuff these, then keep them refrigerated until your guests come over, then pop them into the oven to bake when ready. Let me know how it goes for you. Enjoy!
  Reply
Sheri says
July 16, 2022 at 4:28 pm

OMG...tried these with shrimp. Tried these with chicken. Tried these with steak, peppers, and onions.
Hubby walked away with food coma each time!
Absolutely delicious!
Reply
- Mike Hultquist says
  July 17, 2022 at 6:42 am
  
  Awesome, Sheri! Glad you guys enjoyed them!
  Reply
Horst says
July 13, 2022 at 10:23 am

My wife though this was from a Michelin Restaurant. So many nice things to say about this dish... with good fresh ingredients it is outstanding.
Reply
- Mike Hultquist says
  July 13, 2022 at 11:16 am
  
  This is great to hear, Horst! Wonderful compliment! Very, very happy she enjoyed it. Cheers!
  Reply
Stacey says
June 05, 2022 at 5:54 pm

Yummmmm! Loved this!
Reply
Angie says
April 04, 2022 at 7:51 pm

Made this for the first time for dinner this evening for company. We all loved it. Topped it with sour cream. Company asked for the recipe. So very tasty.
Reply
- Michael Hultquist - Chili Pepper Madness says
  April 05, 2022 at 5:46 am
  
  Nice! Thanks, Angie! Very happy you liked it!
  Reply
Carmen Raney says
December 04, 2021 at 9:32 am

I am so excited, making these tonight for the first time. I think I bought the wrong goat cheese, will goat cheese crumbles work?
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 04, 2021 at 9:44 am
  
  Carmen, they might, but they might not get as soft as regular goat cheese. The flavor should be good, though.
  Reply
Christine says
November 04, 2021 at 8:46 am

Amazing! Easy recipe to follow and the taste is wonderful mix. Thank you!
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 05, 2021 at 7:52 am
  
  Thanks, Christine!
  Reply
Karen says
October 25, 2021 at 12:36 pm

Very good! Only change with ingredients, didn’t have goat cheese so subbed with feta. Blistered poblanos stovetop, stuffed & finished off in oven per directions. Perfectly delicious!
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 26, 2021 at 6:32 am
  
  Very nice!!!
  Reply
Paulette Salisbury says
October 24, 2021 at 11:40 am

Mike
LOVE your recipes, contagious energy and pepper madness! This recipe is on my list for this week. I am also addicted to ragtime music on the piano. So please share with me the name of the music you used in making this video! Are you also the musician? Creativity in the kitchen often crosses into musical talent, too.
Thanks so much!
Paulette
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 26, 2021 at 6:36 am
  
  Thanks, Paulette! I don't know the name of the music on this one! It's from a stock music source. I appreciate it!
  Reply
- Tillie says
  September 02, 2022 at 4:50 pm
  
  EXCELLENT RECIPE! I used cream cheese and Gouda - it was amazing!
  Reply
Caroline Kutz says
September 13, 2021 at 11:36 am

OMG...the chili rellanos were so delicious!!! Thank you for the recipe!!!
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 13, 2021 at 11:53 am
  
  Yaaasss! We LOVE this recipe. So good! Glad you enjoyed it. =) =)
  Reply
Kimberly Fenton says
August 25, 2021 at 6:27 pm

Omg, I’m in culinary heaven! Just the right amount of heat.
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 25, 2021 at 9:45 pm
  
  Nice! Glad you enjoyed it, Kimberly. =)
  Reply
Kathy says
July 14, 2021 at 6:25 pm

This one is "sheet protector-worthy"! (That's when it's so damn good, I'm printing it in high quality and putting it in my binder in a sheet protector!) I was an utter failure at peeling the poblano, so I'll probably just roast (not broil) next time for a bit, just to get it started, while I prepare the filling, then stuff without peeling. Otherwise, I'm not changing a thing, except maybe doubling the batch so I have leftovers!
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 14, 2021 at 10:13 pm
  
  Awesome, Kathy. I love this. Thanks.
  Reply
Jeff says
July 11, 2021 at 6:55 am

Great recipe!! As far as roasting the peppers, use an airfryer, 370 degrees for 10-12 minutes. Roasting peppers in an oven you have to be on it, and im too irresponsible. If peppers fall apart during stuffing, tooth pick um before bake. It will hold integrity after done cooking. I made too much stuffing. With extra make balls and panco um, fry um, then dip tum in some chili aioli. Thanks for recipe.
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 11, 2021 at 7:54 am
  
  Awesome! Thanks for the input, Jeff!
  Reply
r5dogs says
October 06, 2020 at 5:31 am

As good as it gets!! I substituted Anaheim for Jalapeno as my other 1/2 does not like food as spicy. Neither of us could stop eating!
See Also
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Reply
- Michael Hultquist - Chili Pepper Madness says
  October 06, 2020 at 6:02 am
  
  Excellent!
  Reply
Rodney says
September 28, 2020 at 5:12 pm

Without question the best dish I made and was enjoyed by everyone. Took the time to follow all the steps and 3ven made a homemade tomatillo sauce to artistically drizzle on a plate. Cant wait to do it again and again.
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 29, 2020 at 6:17 am
  
  Excellent! Glad you enjoyed it, Rodney!
  Reply
Warren says
September 26, 2020 at 8:13 pm

I have to let you know how great this recipe is making it right now. Kudos
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 27, 2020 at 6:00 am
  
  I hope they enjoy it!
  Reply
Jazz says
September 02, 2020 at 12:27 pm

Another amazing recipe!! I used 41 - 50 count shrimp but didn't chop them because they were small. I didn't roast the poblanos because I like a hint of crunch, plus they're easier to eat, LOL. Also, we "baked" them on the grill with the lid down. SOOOOO delicious!!! Thanks Mike for another home run!
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 02, 2020 at 12:40 pm
  
  Awesome to hear, Jazz! Super happy you enjoyed them! I love it.
  Reply
Lori Jacobs says
July 26, 2020 at 7:10 pm

Absolutely Amazing!! We made these last weekend & loved them so much we are making them again this weekend!! Thank you for this FANTASTIC recipe!!❤
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 27, 2020 at 6:47 am
  
  Awesome! I love to hear it, Lori! Glad you enjoyed them.
  Reply
Dianne says
June 24, 2020 at 5:23 pm

This was such a tasty dish! I followed it exactly and it came out perfect. We will definitely be making this again and again.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 25, 2020 at 6:04 am
  
  Great! Thanks, Dianne!
  Reply
Jeremie says
June 15, 2020 at 11:56 am

I was looking for a 1st class recipe for my own first poblanos of the year.
Goat cheese + shrimps, in a stuffed poblano pepper, cajun way? no way!
...way! crazy recipe, Mike!
So delicious, I understand it's one of the favourites on your site!
Made it with dirty rice and (not very cajun:) refried beans!
Thank you!
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 15, 2020 at 1:12 pm
  
  Thanks, Jeremie. Yes, we really love this particular recipe. Very tasty! Glad you enjoyed it.
  Reply
Jim S says
May 30, 2020 at 10:55 am

This is similar to my recipe for poppers except withCajun spiced shrimp instead of Italian sausage. Great job with the pictures.
Reply
- Michael Hultquist - Chili Pepper Madness says
  May 30, 2020 at 11:05 am
  
  Thanks, Jim! So tasty! The poppers sound great!
  Reply
Lauren says
May 27, 2020 at 4:54 pm

One of my favorite recipes. I have made it roasting the poblano peppers first and not roasting before stuffing. I like them either way but my husband prefers me not to roast them to prevent them from being too “soggy.” These stuffed poblano peppers are even good reheated the next day for lunch!
Reply
- Michael Hultquist - Chili Pepper Madness says
  May 28, 2020 at 6:42 am
  
  Thanks, Lauren! Glad you enjoyed them!! I think they're great roasted and not-roasted.
  Reply
Kandi says
February 06, 2020 at 11:06 pm

BIG HIT! I had my reservations. But I had all the ingredients minus the goat cheese , so I substituted cream cheese. Absolutely delicious. It was a rich and simple recipe. I served them with cilantro rice and black beans. Thanks for the fantastic recipe. I’ll be making it again and sharing with my friends.
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 07, 2020 at 9:18 am
  
  Excellent, Kandi! Glad it was a hit! Great substitution, by the way. Thanks!!!
  Reply
Tracey says
December 26, 2019 at 4:33 pm

Yum!! What makes these so high in cholesterol?
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 27, 2019 at 9:00 am
  
  Tracey, it is mostly the shrimp, and partly from the cheese.
  Reply
Elaine says
September 29, 2019 at 10:59 am

Holy Cow, Mike!!!!
We Saw; We Made; We Conquered!!!
The absolute best. At the request of my daughter I added frozen corn.
Thank you. Will try using quinoa next.
Sincerely, Elaine and 5 happy people.
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 29, 2019 at 11:10 am
  
  Outstanding, Elaine! Glad the whole family liked it! Conquered! I love it. Thanks for the comments.
  Reply
frugal hausfrau says
August 20, 2019 at 8:35 am

Oh my gosh Mike I just bought a bunch of chiles yesterday - and then saw this on pinterest this am!! Two of my fave cuisines combined! I think I can squeeze a few of these in along with the other plans I have for all those chiles!
I'm off to explore more!
Mollie
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 20, 2019 at 8:58 am
  
  Great, Mollie. I hope you enjoy them! Happy exploring.
  Reply
WMiller says
July 09, 2019 at 2:31 pm

I saw your article about freezing stuffed peppers, would you think these would be ok to freeze? Thanks!
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 09, 2019 at 2:53 pm
  
  Yes, you can freeze this recipe. Cheeses can sometimes have a textural change, however, when frozen, especially creamier cheeses. Let me know how it turns out for you.
  Reply
Jeannie says
March 28, 2019 at 5:44 pm

These were amazing!! I just have one question. Is the 615 calories per half pepper, or for a whole pepper, which would be two servings??? ????
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 28, 2019 at 6:24 pm
  
  Excellent, Jeannie! Glad you love them. The calories are calculated on the whole poblano with stuffing. Let me know if you have any more questions.
  Reply
Ebony says
March 27, 2019 at 4:08 pm

Hi! Great recipe! We made them previously and the entire family loved them☺ I was wondering if you have tried them with a carb...pasta, quinoa, rice? And if so, which worked best? I'm trying to turn them into a full meal without having to add a side dish. Lol
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 27, 2019 at 4:17 pm
  
  Excellent, Ebony! I appreciate it. I've included rice in some stuffed pepper recipes and rice always works very nicely. I think quinoa would work good, too, or anything more along that consistency. Let me know how it turns out for you!
  Reply
Hana says
March 02, 2019 at 11:56 am

I tried roasting the peppers first but they became way to soggy and lost their shape? Has this happened for others? What can I do so this doesn’t happen.
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 02, 2019 at 4:52 pm
  
  Haha, it's possible they were roasted for too long? I have roasted poblano peppers many times and stuffed them. They do become quite soft after roasting, and can be difficult to work with. It is best to slice them open carefully.
  Reply
Jill says
January 10, 2019 at 10:09 am

These look absolutely delicious. Love your process photos and video too!
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 10, 2019 at 4:56 pm
  
  Thanks so much, Jill!
  Reply
Amanda Wren-Grimwood says
January 09, 2019 at 10:28 am

Love the combination of the shrimp, cheese and peppers. My family would love this as they are mad for any spice. Thanks for sharing.
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 10:36 am
  
  Thank YOU, Amanda!
  Reply
ali randall says
January 09, 2019 at 10:23 am

What time is the party? I'm coming to your house....those poblano peppers look amazing and I'm sure won't last long. They are perfect for any game day or even Mardi Gras!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 10:36 am
  
  Totally perfect for game day, absolutely.
  Reply
Heidy L. McCallum says
January 09, 2019 at 10:23 am

I am always looking for awesome Cajun recipes or Fusion recipes with a Cajun Flare, however, living in LA for several years I am super picky. I love how you have made a good looking Fusion recipe here. I would definitely be down to try it. Those photos look amazing!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 10:35 am
  
  Thanks, Heidy! Yes, I think you'll like this one!
  Reply
Pam says
January 09, 2019 at 10:11 am

If you know us, you know that we love all things Cajun and all things seafood, so this recipe is just perfect. Late summer we had a bumper crop of poblanos and were scrambling for ideas for using them. Wish we'd had this then!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 10:20 am
  
  Cajun is the best!
  Reply
Brett says
November 04, 2018 at 5:53 pm

I have tried many of your stuffed pepper recipes Mike, and this is another fantastic recipe. I simply can't go wrong with your recipes.
My Pequin peppers were big producers this year, so I made several spice jars worth of chili powder. I spiced this dish up a bit by adding some that Pequin chili powder. Was a great addition to this recipe.
All time favorite so far -- Chipotle Chicken Stuffed Peppers. Phenomenal... That is now a fall back recipe for me.
Can't wait to try more recipes.
Brett
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- Michael Hultquist - Chili Pepper Madness says
  November 05, 2018 at 7:13 am
  
  Awesome, Brett! Thanks! I appreciate it.
  Reply
Jackie says
August 10, 2018 at 2:16 pm

Yay! Re-upping one of my CPM faves! I love this recipe. If you’re looking to go a little easy on the cheese, try replacing half of the cheese with cooked quinoa. SOOO good!
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- Michael Hultquist - Chili Pepper Madness says
  August 10, 2018 at 2:31 pm
  
  Thanks, Jackie! That's a great suggestion! I'll have to try it with quinoa. Nice!
  Reply
Jim Buth says
June 24, 2018 at 11:07 am

Mike, sounds delish. Love Poblano Peppers. ALSO, love Portabella Mushrooms.
Going to have to try this recipe in both.
Now, if we could just get a bit of Poblano Pepper Flavor,
bred into Portabella shrooms - - - - - - - !!!
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- Michael Hultquist - Chili Pepper Madness says
  June 25, 2018 at 6:22 am
  
  Excellent!
  Reply
clifford g cheney says
June 23, 2018 at 11:02 am

is there any way to cut down on Sodium...………… I am on a 2000 aday……. This looks like to die for, but I really mean please tell me about cutting down on salt !!!!!
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- Michael Hultquist - Chili Pepper Madness says
  June 23, 2018 at 11:18 am
  
  Hi, Clifford. Much of it has to do with the ingredients you start with. I just tried a different calorie calculator with these exact ingredients and came up with a lower sodium number. Cheeses often have a lot of sodium, and some Cajun seasoning blends include salt in the mixture. I would look for lower sodium cheeses for this particular recipe, and work in your own preferred seasoning blends, without so much salt. You can also introduce other ingredients in place of all the cheese, such as chicken or shrimp. I'm happy to help you adapt this recipe to your diet needs. Just shoot me an email.
  Reply
Nicole says
March 21, 2018 at 7:37 pm

I am making these to night for dinner... do you have a good side Keto Dish to go along with... Or just a good side dish
REPLY: Nicole, for a Keto diet, I would go with a nice avocado salad, personally. Any veggie would work, I think. For non Keto, I'd say a side of Cajun Rice would be great. -- Mike from Chili Pepper Madness.
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Amaryllis says
December 10, 2017 at 5:17 pm

Can I make this in a crock pot?
REPLY: Amaryllis, I've not made this particular recipe in a crock pot, but I believe you can. Let me know how it turns out for you. -- Mike from Chili Pepper Madness.
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Krysti says
March 07, 2017 at 11:29 am

Hi, can't wait to make these! Do you think I can prep them day before and bake day of?
REPLY: Krysti, YES, you can prepare these ahead. Just keep them wrapped in the fridge, sealed up tight. Have fun! -- Mike from Chili Pepper Madness.
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Alina says
October 27, 2016 at 1:16 pm

Did you blacken poblanos on fire first or you left skin on?
REPLY: Alina, I just stuffed them and baked them originally, but you can roast then peel them first if you'd like, as I did in the updated recipe. -- Mike from Chili Pepper Madness.
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Kim says
September 07, 2016 at 8:29 pm

What exactly are the 'cajun seasonings?'
REPLY: Kim, there are a number of Cajun blends on the market you can purchase, or get from your local grocer. A typical blend includes paprika, salt, pepper, cayenne, oregano, cumin and other possible ingredients/seasonings. Try my recipe for Homemade Cajun Seasonings. I hope you like it! -- Mike from Chili Pepper Madness
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Jillian says
July 22, 2016 at 4:50 pm

These look so good, but quick question - what size shrimp do you use here?
REPLY: Jillian, medium is fine. It will depend on the size of the peppers overall for how much actual shrimp you can fit. -- Mike from Chili Pepper Madness.
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Kimberlee says
July 20, 2016 at 2:53 pm

Has anyone tried adding chorizo? I feel that would be really good but dont want to try it if someone already had a bad experience. Lol. TIA!!
REPLY: Kimberlee, I think chorizo would be a GREAT addition. Give it a try! -- Mike from Chili Pepper Madness.
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Tammy says
June 07, 2016 at 1:07 am

Absolutely EXCELLENT! Will be making this again and again...
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- Michael Hultquist - Chili Pepper Madness says
  June 14, 2018 at 9:04 am
  
  Thanks, Tammy!
  Reply
Luisa says
April 25, 2016 at 9:25 pm

How many calories do you think is in one stuffed pepper?
REPLY: Luisa, about 630 calories per stuffed pepper. I hope you enjoy them! -- Mike from Chili Pepper Madness.
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Monica says
April 19, 2016 at 1:44 pm

Do you have to cook the shrimp first? It seems like sauteeing them and then baking them for 30 min will make them overdone.
REPLY: Monica, it is best to cook them first. They won't overcook with all the other ingredients. You'll maintain a better texture this way. -- Mike from Chili Pepper Madness.
Reply
Michelle says
July 28, 2015 at 7:51 pm

Drooling over these yummy stuffed peppers! I must make these!
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- Michael Hultquist - Chili Pepper Madness says
  June 14, 2018 at 9:05 am
  
  Thanks, Michelle. So good!
  Reply
Kathryn Doherty says
July 26, 2015 at 5:21 pm

So much yumminess here! Love all these flavors, particularly stuffed into a poblano!
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 14, 2018 at 9:05 am
  
  I know, right? I love poblanos!
  Reply
R. C. Leitz says
July 25, 2015 at 1:59 pm

Thanks for yet another great recipe !!!
I had to substitute Monterey Jack for the Manchego Cheese, but these things do happen.
Quick and easy preparation with a delicious result.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 14, 2018 at 9:05 am
  
  Awesome, R.C.! Super happy you enjoyed them!
  Reply

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