Stuffed Poblano Peppers

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Stuffed Poblano Peppers

I couldn’t decide if I should place this recipe in the main dish category or side dish category. I suppose it all depends on how big your appetite is and the other dishes you are going to serve with.

This recipe is pretty versatile. Please feel free to replace any of the ingredients for stuffing peppers to your liking. You can also use different types of cheese. I wanted to create a Mexican flavor, so I used taco seasoning on shrimp and vegetables as well as Mexican blend cheese.


16 medium shrimp, shelled and cleaned
1 tsp taco seasoning, divided (optional)
1/2 onion, chopped
1 tomato, diced
1 cup frozen corn
1 clove garlic, minced
1 cup shredded cheese (I used Mexican blend)
2 Tbsp cilantro, chopped
Salt and black pepper to taste
4 poblano peppers, halved and seeds removed
Olive oil for sautéeing.


  1. Sprinkle 1/2 tsp of taco seasoning (optional), salt and pepper on shrimp.
  2. Preheat oven to 400ºF/200ºC degrees.
  3. Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
  4. Add some olive oil to the frying pan again and sauté onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional), salt and pepper.
  5. Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sautéed vegetables.
  6. Top with 2 shrimp on each pepper and then put cheese on top.
  7. Bake in the oven for about 15 minutes or until cheese gets bubbly.
  8. Transfer to plates and sprinkle chopped cilantro on top.
  9. Infuse love and serve!

Servings: 2 (as a main dish) 4 (as a side dish)