Cajun shrimp stuffed poblano peppers

Late spring is particularly bountiful in Louisiana. Brown and white shrimp come back into season, backyard gardens and farmers’ markets quickly fill with seemingly endless amounts of eggplants, tomatoes, and peppers of all shapes and sizes. To make use of our ample supply of peppers, we turned first to the poblano, which is quite mild

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.—Tina Garcia-Ortiz, Tampa, Florida

June 13, 2017 by Nicole Collins It's Taco Tuesday! But, we're celebrating in a different kind of way today. I was thinking the other day about what life would be like if every day of the week had a Mexi inspired meal plan. Let's just say I was thinking outside of the Taco Tuesday box. Here's what I came up with: Margarita Monday. Taco Tuesday (can't mess with the classic). White Queso Wednesday. Taquito Thursday. Fajita Friday. Sangria Saturday. And Sunday, can be our day of rest. What do…

Poblano peppers make the perfect base for this delicious shrimp, rice and cheese stuffing. The stuffing may be used in other vaieties of peppers.

Do you ever wonder how they come up with those names for dishes at your favorite Mexican restaurants? I do! Chiles Acapulco! I have visions of deep blue ocean water, white sands and fresh seafood

Roasted poblanos are stuffed with sweet shrimp and gooey cheese, then baked until melty and golden... all the flavor (and more) of chile rellenos without all the work of breading and frying them. You're going to want to make extra... trust me!

So, I'm starting to think I may have a problem. An obsession, even. With stuffing poblano peppers. It all started with this stuffed ...

These Chicken Stuffed Poblano Peppers are packed with flavor and easy enough for a quick weeknight meal that is sure to impress! Use store bought rotisserie chicken and frozen rice to make this wholesome meal in less than 40 minutes!

A recipe for irresistible poblano peppers stuffed with Cajun spiced shrimp, melty Manchego and goat cheeses, and basil, then baked or grilled, always a hit!

These came about because I had an abundance of cubanelle and poblano peppers in my garden and wanted to find a new way to use them. My boyfriend loves stuffed peppers, but with their smaller size (as compared to a bell pepper) I wanted to find a new use for them. I decided crab was the most luxurious way to go and I don't regret it at all!