Cilantro Lime Shrimp Stuffed Poblano Peppers
🛒 What You’ll Need
- 4-6 large Poblano peppers (halved and seeded) 🌶️
- 1 lb Medium shrimp, peeled and deveined 🍤
- 1 cup Shredded Monterey Jack or Mexican blend cheese 🧀
- 2 tbsp Olive oil 🫗
- 1 tbsp Fresh lime juice (plus zest for extra zing!) 🍋
- 2 cloves Garlic, minced 🧄
- ½ tsp Cumin & ½ tsp Smoked paprika 🌶️
- Garnish: Freshly chopped cilantro 🌿
👩🍳 Instructions
- Prep the Peppers: Slice your poblano peppers in half lengthwise and remove the seeds. Place them on a baking sheet and roast at 400°F for 10 minutes to slightly soften them before stuffing. 🌶️🔥✨
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, lime juice, lime zest, minced garlic, cumin, paprika, salt, and pepper. 🍤🍋🌪️
- Stuff the Poblanos: Remove peppers from the oven. Fill each roasted half with a generous amount of the seasoned shrimp mixture as seen in the photo! 🍤📐💎
- The Cheesy Blanket: Top each stuffed pepper with a handful of shredded cheese. This will melt down and hold all those delicious shrimp in place! 🧀🤝🤤
- Bake to Perfection: Return to the oven and bake for 12–15 minutes, or until the shrimp are pink and cooked through and the cheese is bubbling and golden-brown. ⏲️📈🔥
- Garnish: Remove from the oven and immediately sprinkle with fresh cilantro while the cheese is still melty! 🌿🎨✨
- Serve: Plate them up and enjoy a burst of coastal flavor in every bite! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Extra Char” Secret: For an even smokier flavor, char the outside of your poblanos over an open gas flame for 1-2 minutes before slicing and stuffing! 🌶️🛡️💎
- The “Zero-Sog” Hack: Ensure your shrimp are patted dry before marinating; this helps the cheese and spices stick perfectly for that beautiful finish shown in the photos! 🍤🎯✨
