I saw a recipe for stuffed poblanos somewhere and couldn’t get them out of my mind. I picked up some poblanos at Kroger and then they sat in my fridge for days – until it was do or die time for the peppers! šŸ˜‰ I couldn’t let them go to waste, though so I whipped up these super quick-and-easy shrimp stuffed poblanos.

Several weeks ago, I asked what you all would like to see more of here on the blog and the overwhelming (!!) majority wanted more 30 minute meals. This recipe definitely qualifies! Bonus points for being healthy too. We ate these as a main dish, but you could serve these as appetizers too. Poblanos are a mild enough pepper that I think even kids will like these (and because all kids like cheese, right?), but if you need less spice you could even use bell peppers. Enjoy!

Shrimp and Goat Cheese Stuffed Poblanos

3 poblano peppers
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp chili powder
salt
pepper
1 tsp extra virgin olive oil
1 pound medium (51-60 count per pound) shrimp, peeled and deveined (uncooked)
3-1/2 ounces goat cheese
2 tbsp shredded mozzarella cheese
1/2 cup chopped fresh cilantro, divided

1. Preheat oven to 375 degrees. Cut peppers in half and remove seeds and ribs. Place on lightly greased baking sheet.
2. In bowl, toss together shrimp, cumin, paprika, garlic powder, chili powder, salt, and pepper. Place oil in nonstick skillet over medium-high heat. Add shrimp and cook 2-3 minutes or until pink and slightly firm. Transfer cooked shrimp to mixing bowl. Add goat cheese and about 1/4 cup cilantro. Stir until combined.
3. Divide mixture between pepper halves. Top each half with shredded mozzarella. Bake in preheated oven for 25-30 minutes or until peppers are slightly softened and cheese is melted. Remove from oven and top with remaining cilantro. Makes 6.

Nutritional Info (per stuffed pepper half): 129 calories; 4.2 g fat; 4.7 g carbohydrates; 0.9 g fiber; 18.5 g protein.

Categories: Main Dish, Snacks

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