Description

Juicy shrimp tossed with zesty lime and fresh cilantro, all baked inside tender poblano peppers with a melty cheese topping. A colorful, flavorful dish perfect for weeknights or entertaining.

Ingredients

Scale

6 large poblano peppers (or bell peppers as a substitute)
1 pound shrimp, peeled and deveined (scallops can be used instead)
1 cup cooked quinoa (or rice)
1/2 cup fresh cilantro, chopped (parsley works too)
2 limes, juiced (lemon can replace)
2 cloves garlic, minced (or garlic powder)
1 teaspoon cumin (or smoked paprika)
1 tablespoon olive oil
Salt and pepper, to taste
1 cup shredded cheese, such as Monterey Jack or Cheddar (optional)

Instructions

Preheat oven to 375°F (190°C). Wash and slice the poblanos in half lengthwise. Remove seeds.
Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant. Stir in shrimp, cumin, salt, and pepper. Cook for 3-4 minutes, until shrimp turn pink. Remove from heat.
In a bowl, mix quinoa, shrimp mixture, lime juice, and cilantro. Combine well.
Spoon filling into poblano halves and top with shredded cheese.
Arrange peppers in a baking dish, cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.

Notes

Avoid overcooking the shrimp so they stay tender. Don’t overstuff the peppers; they need space while baking. Add diced jalapeños for extra heat or use leftover stuffing for tacos or salad topping. These peppers freeze beautifully for make-ahead meals.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 stuffed pepper
Calories: 300
Sugar: 3g
Sodium: 550mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 28g
Cholesterol: 160mg

Keywords: shrimp, poblano peppers, cilantro, lime, stuffed peppers, baked recipe