Shrimp Stuffed Poblanos

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Servings: 4 cups Difficulty: Intermediate
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Crispy-breaded poblano peppers stuffed with a savory shrimp and cheese filling.
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Shrimp Stuffed Poblanos recipe image
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Shrimp Stuffed Poblanos

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 cups Calories: 545.6

Description

These Shrimp Stuffed Poblanos offer a delightful fusion of textures and flavors, combining the mild heat of roasted peppers with a rich, creamy filling. The stuffing blends tender cooked shrimp, fluffy rice, sweet corn, and a trio of cheeses including queso fresco, cheddar, and Monterey Jack for a melty, savory experience. Each pepper is carefully stuffed, then coated in a golden, crunchy breadcrumb crust before baking until heated through. This dish is perfect for a festive dinner party or a hearty weeknight meal that feels special.

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (177°C).
  2. Combine queso fresco and whole kernel corn in a food processor; pulse just until the corn is no longer visible but the mixture remains slightly textured.
  3. Transfer the cheese and corn mixture to a large bowl. Add cooked rice, chopped shrimp, shredded cheddar cheese, Monterey Jack cheese, chopped onion, sour cream, and salt. Stir until evenly combined.
  4. Cut a small slit in one side of each roasted poblano pepper. Carefully remove the seeds, leaving the stems intact. Pat the peppers dry with paper towels.
  5. Stuff each pepper with approximately 1/4 cup of the shrimp mixture. Secure the opening with a wooden pick if necessary to keep the filling inside.
  6. In a medium bowl, combine fresh bread crumbs, grated Parmesan cheese, and melted butter. Stir until well blended and set aside.
  7. In a separate medium bowl, beat the eggs with water until smooth.
  8. Roll each stuffed pepper in flour, shaking off any excess. Dip the floured pepper into the egg mixture, ensuring it is fully coated.
  9. Coat the egg-dipped peppers thoroughly with the breadcrumb mixture, pressing gently to adhere.
  10. Place the coated peppers in a shallow baking dish, allowing a little space between each one.
  11. Bake for 30 minutes, or until the coating is golden brown and the peppers are thoroughly heated through.
  12. Serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 545.6kcal
% Daily Value *
Total Fat 26.6g41%
Saturated Fat 16.1g81%
Cholesterol 161.4mg54%
Sodium 588.8mg25%
Total Carbohydrate 46.5g16%
Dietary Fiber 1.9g8%
Sugars 2.7g
Protein 31.3g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, poblano, stuffed, peppers, cheese, rice, corn, breaded, baked, seafood, dinner, appetizer, party food, queso fresco, cheddar, monterey jack, parmesan, breadcrumb, crispy, hearty
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