Cajun Shrimp Poblano Peppers (Printable Version)

# What You'll Need:

→ Peppers

01 - 4 large poblano peppers

→ Produce

02 - 1 medium onion, chopped
03 - 1 jalapeño pepper, chopped (or serrano for more heat)
04 - 3 garlic cloves, chopped
05 - 1/4 cup fresh basil leaves, shredded
06 - 2 tablespoons fresh cilantro, chopped (for garnish)

→ Seafood

07 - 12 oz peeled and deveined shrimp

→ Dairy

08 - 4 oz goat cheese
09 - 4 oz Manchego cheese, shredded

→ Pantry

10 - 2 tablespoons olive oil
11 - 1 tablespoon Cajun seasoning
12 - Hot sauce, to taste (optional)

# Step-by-Step Directions:

01 - Preheat oven to broil. Slice poblano peppers in half lengthwise and place skin-side up on a lightly oiled baking sheet. Broil for 10-15 minutes until skins blister and loosen, flipping halfway. Remove and let cool. Peel off skins carefully.
02 - In a skillet, heat olive oil over medium heat. Add chopped onion, jalapeño, and garlic. Cook until softened and caramelized, about 5-7 minutes. Transfer mixture to a mixing bowl.
03 - Season shrimp with Cajun seasoning. In the same skillet, cook shrimp over medium-high heat until pink and opaque, about 3-4 minutes. Chop cooked shrimp and add to the mixing bowl with vegetables.
04 - Add goat cheese, Manchego cheese, shredded basil, and hot sauce (if using) to the bowl. Mix thoroughly to combine all ingredients evenly.
05 - Carefully slice open the roasted poblano peppers, removing seeds and membranes. Stuff each pepper half with the shrimp and cheese mixture without tearing the skin.
06 - Place stuffed peppers on a baking sheet and bake at 375°F (190°C) for 20-30 minutes, or until cheeses are melted and bubbly.
07 - Remove peppers from oven and transfer to a serving plate. Garnish with fresh chopped cilantro and chili flakes if desired. Serve warm.

# Helpful Notes:

01 - Roasting the peppers before stuffing enhances their smoky flavor but can be omitted for a quicker version.
02 - If skipping roasting, bake stuffed peppers longer (30-40 minutes) and add a splash of water to the baking sheet to soften skins.
03 - Use a grill-safe pan when grilling to prevent peppers from falling through grates.
04 - Cream cheese can replace goat cheese if unavailable; other melty cheeses like Colby Jack or sharp cheddar also work well.
05 - Store leftovers in an airtight container refrigerated for up to 3-4 days and reheat gently.

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