Shrimp Stuffed Poblano Peppers
Prep time
Cook time
Total time
Roasted poblano stuffed with a yummy shrimp base is really delicious.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • ½ c. uncooked orzo
  • 4 whole Poblano peppers
  • 2 Tb. unsalted butter
  • ¼ c. onion, chopped
  • 1 c. mushrooms, sliced
  • 1 clove garlic, chopped
  • 12 large shrimp, peeled, de-veined & cut in half
  • ½ red pepper, roasted (see note below re: how to roast OR use a jarred version), chopped
  • ½ - 1 tsp. fresh red chili, minced (optional)
  • 3 Tb. Boursin
  • ¼ c. chicken broth (or water if you don’t have it)
  • 2 c. fresh baby spinach
Bread Crumb Topping
  • ¼ c. Panko or plain breadcrumbs
  • 1-2 Tb. olive oil (just enough to make the mixture stick together but not be oily)
  • dash kosher salt
  • dash freshly ground black pepper
Sour Cream-Lime Sauce
  • ¼ c. sour cream
  • zest of 1 lime
  • juice of 1 lime
  • large dash cumin
  • dash kosher salt
  • dash freshly ground black pepper
  1. Prepare orzo according to package directions. Drain and set aside once cooked.
  2. Heat oven to 350 degrees.
  3. Roast Poblanos in one of 2 ways: 1) place whole peppers on a large baking sheet and put under a medium broiler (this works well when you have several peppers), 2) place peppers directly on a gas grill or on a stovetop gas burner. Turn them every couple of minutes so each side becomes charred. Remove from heat and place in a plastic bag, closed tightly so the peppers sweat. After about 10-15 minutes, remove the charred skin from each and set aside.
  4. In a large non-stick skillet over medium heat, add butter, onion, mushrooms. Saute for a couple of minutes to allow them to sweat. Add garlic, shrimp, red pepper (and chile, if using). Stir to combine and cook until shrimp turn pink.
  5. When shrimp are cooked, add chicken broth and Boursin and allow them to melt into a sauce.
  6. Add in the cooked orzo (it should be about 1 cup) and spinach and stir to combine. Cook until spinach is wilted, about 2 minutes.
  7. Cut a lengthwise slit in the top of each pepper. Carefully remove seeds and ribs and discard (wash your hands afterwards).
  8. Stuff the cavity of each pepper with filling.
  9. Mix the Bread Crumb Topping together and sprinkle over tops of each pepper.
  10. Place peppers in a large baking dish, uncovered, for about 20 minutes, until topping is brown and crunchy.
  11. Serve with a small side of the Sour Cream-Lime Sauce.
Recipe by My Delicious Blog at