Stuffed Poblano Peppers

READY IN: 40mins


  • 16
    medium shrimp, shelled and cleaned
  • 1
    teaspoon taco seasoning, divided (optional)
  • 12
    onion, chopped
  • 1
    tomatoes, diced
  • 1
    garlic clove, minced
  • 1
    cup shredded cheese (I used Mexican blend)
  • 2
    tablespoons cilantro, chopped
  • salt and black pepper
  • 4
    poblano peppers, halved and seeds removed
  • olive oil (for sautéeing)


  • Sprinkle 1/2 tsp of taco seasoning (optional), salt and pepper on shrimp.
  • Preheat oven to 400ºF/200ºC degrees.
  • Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
  • Add some olive oil to the frying pan again and sauté onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional), salt and pepper.
  • Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sautéed vegetables.
  • Top with 2 shrimp on each pepper and then put cheese on top.
  • Bake in the oven for about 15 minutes or until cheese gets bubbly.
  • Transfer to plates and sprinkle chopped cilantro on top.
  • Infuse love and serve!