Stuffed peppers are easy to make, satisfy like no other, and allow for a nearly infinite level of creativity. 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. Today we are using poblano peppers with a Cajun shrimp stuffing.When working with shrimp, Cajun is such a tasty way to go. You don’t often get to mix seafood with cheese in an effective way, but this is one of them. 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.
Cajun Shrimp Stuffed Poblano Peppers
- 2 large poblano peppers
- 8 ounces shrimp, peeled and deveined
- 1 teaspoon olive oil
- 1 tablespoon Cajun seasonings
- 4 ounces goat cheese
- 4 ounces shredded Manchego cheese
- 10 or so large basil leaves, shredded
- 1 tablespoon (or more) of your favorite hot sauce
- Fresh cilantro, chopped, for topping
- Preheat oven to 375 degrees.
- Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
- Add the shrimp to a mixing bowl and coat with olive oil. Toss with Cajun seasonings.
- Heat a pan to medium heat and saute the shrimp a couple minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go.
- Add cheeses, basil and hot sauce. Mix well.
- Scoop the mixture into the peppers and bake 30-40 minutes, to your preference.
- Top with fresh cilantro and serve with extra hot sauce! Serves 2-4.
Recipe Courtesy of Patty Hultquist
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