I really love all types of stuffed peppers, but especially Mexican peppers like pasillas, poblanos, Anaheims, etc. For this recipe – which is based on one on the Chili Pepper Madness website – I used pasilla peppers but you could use whatever type you prefer or can find. I made one serving each for my wife and me with this recipe. However, it makes enough stuffing for four peppers. So, you can make four peppers or freeze the extra stuffing for another occasion.
- 2 large pasilla peppers
- 2 tsp olive oil
- 1 minced medium yellow onion
- 1 jalapeño pepper minced (or use a serrano pepper for more heat)
- 2 cloves garlic, peeled & minced
- 8 ounces shrimp peeled and deveined
- 1 Tbsp Cajun seasoning or more to taste (I like Tony Cachere’s)
- 4 ounces goat cheese, crumbled
- 4 ounces shredded Manchego cheese
- 10 or so large basil leaves, julienned
- 1 Tbsp or more of your favorite hot sauce (optional)
- Fresh cilantro or parsley, minced, for garnish (optional)
- Dried chili pepper flakes for garnish (optional)
- Roast the pasilla peppers in an oven on BROIL, not too close to the heat source. Turn the peppers every few minutes so the skins are charred on all sides. Remove from the oven and allow to cool in a closed paper or plastic shopping bag. When the peppers are cool enough to handle, Peel the skins from the peppers. They should come off easily. It sometimes helps to peel peppers in the sink under running water.
- Preheat the oven to 375 degrees F.
- Slice the poblano peppers in half lengthwise being careful not to slice through the back of the pepper. Scoop out the seeds and throw them out. Set the peppers onto a large baking dish.
- Place the peeled & deveined shrimp into a mixing bowl and coat with 1 teaspoon olive oil. Toss with the Cajun seasonings.
- Heat a skillet over medium heat and add 1 teaspoon olive oil. Cook the onion, garlic and jalapeño/serrano peppers about 5 minutes, until softened a little. Transfer the mixture to a mixing bowl.
- Cook the shrimp in the same pan a couple minutes per side, until cooked through. Allow the shrimp to cool and then chop them into small pieces. Transfer the shrimp into the mixing bowl with the onions.
- Add the cheeses, basil and hot sauce (if using) to the mixture. Mix well.
- With a spoon, scoop the shrimp mixture into the peppers and bake for 30 minutes, until the cheese has melted and the mixture is golden brown.
- Top the stuffed peppers with parsley or cilantro, chili flakes, and more hot sauce, if desired.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.