Hi Dolls,
Who says stuffed peppers have to be made with bell peppers? I love using Poblano Peppers for my spicy and delicious Cajun Shrimp Stuffed Pepper recipe! It’s the perfect balance of Tex-Mex and Cajun flavors that my taste buds love and yours will too! Of course, I use none other that my go-to, Tony Chacheres for the Cajun spices and it’s a hit every time! The stuffing for these peppers would be good as a dip as well so if the Poblano Pepper is a bit too spicy for your palette, you can follow the same instructions and grab some tortillas chips to scoop it up in! Either way this is a recipe you’re going to want in your recipe box! Check it out below!
This post is sponsored by Tony Chachere’s but opinions are my own.
Here are the ingredients you will need:
4 Large Poblano Peppers (with the middle cut out and cleaned)
1 ½ tbs Tony Chachere’s BOLD Creole Seasoning
3 tsp Extra Virgin Olive Oil
½ tbs Garlic Powder
½ tbs Onion Powder
½ tbs Smoked paprika
4 ounces cream cheese
4 ounces shredded Pepper Jack
1 lb. shrimp (cleaned, deveined)
1 small onion (chopped)
4-6 cloves garlic (minced)
Poblano peppers (chopped)
Parsley (chopped for garnish)
Directions:
Pre-heat oven to 375 degrees.
1.) Cut off the top, middle, of your poblano peppers in half, lengthwise and clean out the insides. Chop up the part of the pepper you cut off and set aside. Spray a baking dish with cooking spray oil then place the poblano peppers in the baking dish.
2.) Heat a skillet to medium heat, add 1 tsp of olive oil and cook chopped onions, chopped poblano pepper, and garlic until soft. Reserve in a mixing bowl.
3.) Add 1 tsp. olive oil to shrimp and season with Tony Chachere’s BOLD Creole Seasoning, garlic powder, onion powder, and smoked paprika. Mix well.
4.) In the same skillet, cook the shrimp, 2 minutes per side.
5.) Cool and chop the shrimp then add to the mixing bowl with veggies. Add to the cream cheese (I used roasted garlic cream cheese for extra flavor but any cream cheese will work.) and mix well.
Sometimes, for an extra kick, I add chopped pickled jalepenos. (OPTIONAL)
7.) Scoop the mixture into each of the poblano peppers. Place in a 375 degree oven for 15-20 minutes.
6.) Take peppers out and add Pepper Jack Cheese on top of each Poblano pepper and bake for an additional 5 minutes until cheese is melted.
7.) For garnish, sprinkle on red pepper flakes, chopped parsley, and ENJOY!
This is such an easy recipe and the flavors can not be denied! As I mentioned earlier, the mixture for these poblano peppers would be great as a dip as well. You can do all the same steps but instead of adding the mixture to a pepper, add it to a baking dish and top with cheese and bread crumbs for an amazing Cajun seafood dip! I love using Tony Chachere’s for my Cajun recipes because it has the right mixture of ingredients that gives any dish a delicious and savory kick! This Cajun shrimp poblano peppers are sure to be a hit so please give it a try! If you do let me know how they turn out for you! As always, thanks so much for stopping by!
XOXO
