top of page
  • Writer's pictureTommy Centola

Shrimp Stuffed Poblano Peppers

Updated: May 10, 2022

Let's play with the most popular seafood shrimp. This week, a couple of different uses of the crustacean.

4 poblano peppers, halved lengthwise and seeded

2 tablespoons butter

1/2 cup diced sweet yellow onion

1 pound medium shrimp, peeled, deveined, and roughly chopped

1 tablespoon minced garlic

1/4 teaspoon crushed red pepper

1/4 cup pale ale beer

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

4 ounces cream cheese, softened

1 1/2 teaspoons Creole seasoning

1/2 cup shredded Monterey Jack cheese, divided

2 teaspoons chopped fresh cilantro

Preheat oven to 350℉. Line a baking sheet with foil, and spray with cooking spray.

Place peppers, cut side down, on prepared pan. Lightly spray peppers with coking spray.. Bake until slightly tender, 8 to 10 minutes.

in a large skillet, melt butter over medium-high heat. Add onion, and cook until tender and translucent, 3 to 4 minutes. Add shrimp, garlic, and red pepper. cook, stirring occasionally, until shrimp are pink and firm, 3 to 4 minutes. Stir in beer, lime juice, and salt. Bring to just below a boil, cook until reduced by 1/3. Remove from heat, and add cream cheese and Creole seasoning, stirring until smooth. Stir in 1/4 cup Monterey Jack cheese and cilantro. Spoon mixture into pepper halves.

Bake until cheese just begins to bubble, 10 to 12 minutes. Increase heat to broil. Sprinkle remaining 1/4 cup Monterey Jack cheese over stuffed peppers. Broil until cheese begins to brown, 2 to 4 minutes. Serve immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

69 views0 comments

Recent Posts

See All


bottom of page