Shrimp-Stuffed Poblano Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut a slit lengthwise down each poblano pepper and remove the seeds and membranes.
• STEP 3.In a skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and let cool.
• STEP 4.In a mixing bowl, combine the cooked shrimp, cream cheese, shredded Monterey Jack cheese, garlic powder, cumin, and salt. Mix well.
• STEP 5.Stuff each poblano pepper with the shrimp and cheese mixture.
• STEP 6.Place the stuffed peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Serve the shrimp-stuffed poblano peppers with a side of rice and beans, and garnish with fresh cilantro.

Cooking Tips

• If you prefer a spicier dish, you can leave some of the seeds and membranes in the poblano peppers.
• Make sure to let the cooked shrimp cool before mixing it with the cheese to prevent the cheese from melting.
• You can also grill the stuffed peppers instead of baking them for a smoky flavor.

Storage and Serving

• Leftover shrimp-stuffed poblano peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the peppers in a baking dish and bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the shrimp-stuffed poblano peppers as a main dish or as an appetizer for a party.