Shrimp-Stuffed Poblano Peppers

Late spring is particularly bountiful in Louisiana. Brown and white shrimp come back into season, backyard gardens and farmers’ markets quickly fill with seemingly endless amounts of eggplants, tomatoes, and peppers of all shapes and sizes.

To make use of our ample supply of peppers, we turned first to the poblano, which is quite mild and perfect for stuffing. This cheesy, slightly-spicy appetizer comes together quickly, and the sweet, tender Louisiana shrimp make it a must-have bite at your next gathering.

5.0 from 5 reviews
Shrimp-Stuffed Poblano Peppers
Yields: 4 servings
  • 4 poblano peppers, halved lengthwise and seeded
  • 2 tablespoons butter
  • ½ cup diced sweet yellow onion
  • 1 pound medium fresh shrimp, peeled, deveined, and roughly chopped
  • 1 tablespoon minced garlic
  • ¼ teaspoon crushed red pepper
  • ¼ cup Mexican pale ale*
  • 1 tablespoon fresh lime juice
  • ½ teaspoon kosher salt
  • ½ (8-ounce) package cream cheese, softened
  • 1½ teaspoons Mexican seasoning
  • ½ cup shredded Monterey Jack cheese, divided
  • 2 teaspoons chopped fresh cilantro
  • Garnish: chopped cilantro
  1. Preheat oven to 350°. Line a baking sheet with foil, and spray with cooking spray.
  2. Place peppers, cut side down, on prepared pan. Lightly spray peppers with cooking spray. Bake until slightly tender, 8 to 10 minutes.
  3. 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 ⅓. Remove from heat, and add cream cheese and Mexican seasoning, stirring until smooth. Stir in ¼ cup Monterey Jack cheese and cilantro. Spoon mixture into pepper halves.
  4. Bake until cheese just begins to bubble, 10 to 12 minutes. Increase heat to broil. Sprinkle remaining ¼ cup cheese over stuffed peppers. Broil until cheese begins to brown, 2 to 4 minutes. Garnish with more cilantro, if desired. Serve immediately.
* We used Corona Extra pale ale.



  1. Love this recipe. Can some provide nutritional information for this recipe i.e. Calories carbs protein etc thanks.

    • Amount per serving:
      Calories – 321
      Total Fat – 15.9g
      Saturated Fat – 8.7g
      Cholesterol – 266mg
      Sodium – 983mg
      Total Carbohydrate – 9.9g
      Dietary Fiber – 1.3g
      Total Sugars – 3.3g
      Protein – 34.2g

  2. I substituted cajun seasoning for the Mexican spices and omitted the salt. Also Shiner Bock for the Mexican Pale Ale. This recipe is definitely a keeper!

  3. Amazing dish! Thank you for sharing. Made it tonight and used Bolner’s Fiesta brand Taco Seasoning. Absolutely delicious!

  4. Excellent recipe with the freshness and lightness of the shrimp and poblano peppers offset by the cheeses and wonderful seasonings. I used whipped chive cream cheese (which I always have on hand). I topped with a sprinkle of paprika, and used parsley instead of cilantro, because that’s what I had. A definite keeper and great for company!!!

  5. Tried this last night and it is definitely a keeper. We had noticed it was pretty rich and thought maybe it would be better cut into smaller pieces as an appetizer but then when my Mister was transcribing the recipe from website to his “secret book” he realized he had used 8 oz of cream cheese not “1/2 package of 8 oz cream cheese”… !!! 😉

  6. I’m wanting to try this recipe but am worried the shrimp will be tough after cooking so long! They usually need a very short cooking time.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.