Cheese And Shrimp-Stuffed Poblanos Recipe

Name: Cheese And Shrimp-Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 8 poblano peppers; 2 tablespoons olive oil; 1 pound peeled and deveined medium shrimp, chopped; 1/2 teaspoon salt, divided; 5 garlic cloves, minced; 1 1/2 tablespoons all-purpose flour; 1/4 teaspoon ground red pepper; 1/2 cup half-and-half; 3/4 cup fat-free milk, divided; 3/4 cup (3 ounces) shredded Chihuahua cheese; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice

Servings: persons

1 red bell pepper
8 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

1
Preheat broiler.
2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.
3
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
4
Add garlic to pan; saute 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 red bell pepper, 8 poblano peppers, 2 tablespoons olive oil, 1 pound peeled and deveined medium shrimp, chopped, and more.

Yes, Cheese And Shrimp-Stuffed Poblanos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese And Shrimp-Stuffed Poblanos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions