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+ servings

Shrimp Stuffed Poblano Peppers

Stuffed peppers that work as an appetizer or main course depending on the peppers used
Prep Time20 minutes
Cook Time15 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: appetizers, poblano peppers, shrimp, stuffed peppers
Servings: 4
Calories: 692kcal


  • 4 large poblano peppers
  • 1 tbs melted butter


  • 1 tbs butter
  • 1 lb cooked shrimp chopped
  • 2 celery ribs finely chopped
  • 1 small onion finely chopped
  • 1 garlic clove finely minced
  • 4 oz cream cheese softened
  • 1 1/2 cups cooked rice
  • 1 3/4 cups shredded Mexican cheese blend—see NOTES
  • 2 tbs lemon or lime juice
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tbs finely chopped parsley


  • 2 tbs melted butter
  • 1 cup Panko/Japanese bread crumbs
  • 1/4 cup grated Parmesan cheese


  • Preheat oven to 350F/180C. Line a large baking sheet with parchment.
  • Mix all topping ingredients in a small bowl; set aside.
  • Cut each pepper lengthwise and remove seeds and ribs. Place cut side down on prepared pan and brush each pepper with the melted butter. Bake for 10-15 minutes or until just beginning to get tender. Remove from oven and set aside.
  • Stuffing: Heat a large skillet over medium heat. Add butter. When butter is melted and bubbly, add the onion, garlic and the celery and saute until tender. Add the cream cheese and cook until it’s melted. Add the shrimp, shredded cheese, rice, lemon/lime juice, parsley and seasonings. Stir until heated through and blended.
  • Spoon filling into pepper halves. Sprinkle each with topping.
  • Bake at 350F/180C for 10-15 minutes or until topping is nicely browned.


Mexican cheese is usually a combination of cheddar, jack, asadero and queso quesadilla. If you cannot find it, a combo of equal amounts of cheddar and jack cheese can be substituted.



Serving: 1pepper | Calories: 692kcal | Carbohydrates: 40g | Protein: 44g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 399mg | Sodium: 2804mg | Potassium: 533mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1806IU | Vitamin C: 108mg | Calcium: 647mg | Iron: 4mg