Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Practically anything you can conceive of can be stuffed into a chili pepper and made better. You can grill your stuffed peppers or bake them, whichever you prefer. Or how about the crock pot? Today I chose poblano peppers. I had a couple of these left in the fridge, some decent sized ones, and they were begging me to stuff them. “Please please!” They were calling my name. And so was the shrimp. Cajun shrimp! The combination of Cajun shrimp with the mixture of Manchego and goat cheese, along with the basil and hot sauce – it’s just so good. It defintely belongs on both mine and Patty’s favorite recipes lists. TWO: Next, cook down some onion, jalapeno (or serrano) peppers and garlic in a pan until they are softened up and begin to caramelize. This will add a LOT of flavor. Scoop them into a mixing bowl. THREE: Season the sear the shrimp in the same pan. I used a good Homemade Cajun Seasoning blend that I love, though you can use your own preferred blend. FOUR: Chop the cooked shrimp and add them to the mixing bowl. SIX: Slice open the poblano peppers and scoop out the seeds and any of the innards you want to remove. The peppers will be a bit floppy, so be careful not to cut through the back side. SEVEN: Stuff the peppers with your cheesy-shrimp mixture, then bake them for 20-30 minutes, or until the cheeses are nice and melted through. EIGHT: Remove, set them onto a serving plate, then garnish with some fresh chopped parsley and spicy chili flakes. BOOM! DONE! Good stuff! Having a good hot sauce on hand makes for a quick and easy recipe like stuffed peppers. ONE: First, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet. TWO: Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and let them cool enough to handle. THREE: Peel off the skins with your fingers. They should remove easily. Ready for stuffing! It helps to add a bit of water to your baking sheet or pan to help soften up the poblano pepper skins. They come out very good this way as well. You can use your grill to bake these up. Just be sure to use some sort of a pan so the peppers don’t fall apart or fall through the grates. You can also vary up the cheeses. If you can’t find goat cheese, cream cheese is a good alternative. I love manchego, but any melty cheese can work, such at colby jack or sharp cheddar. This recipe was updated on 6/14/18 to include new photos and a video. The original recipe was published on 7/15/15. These photos are of the recipe made without roasting the peppers. Still delicious!
