Cajun Shrimp Stuffed Poblano Peppers

Prep Time

20 minutes

Cook Time

30 minutes


2-4 people

The perfect blend of Tex-Mex and Creole flavors come together for a tasty shrimp dip stuffed in poblano Peppers. High Heels & Good Meals says with or without the poblano Peppers, this dip will bring a great flavor to whatever party or meal you plan.

Cajun Shrimp Stuffed Poblano Peppers

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  • 2 Large Poblano Peppers, Split in Half

  • 1 1/2 Tablespoons Tony’s BOLD Creole Seasoning

  • 3 Teaspoons Extra Virgin Olive Oil

  • 1/2 Tablespoon Garlic Powder

  • 1/2 Tablespoon Onion Powder

  • 1/2 Tablespoon Smoked Paprika

  • 4 Ounces Cream Cheese

  • 4 Ounces Shredded Pepper Jack

  • 1 Pound Shrimp, Cleaned & Deveined

  • 1 Small Onion, Chopped

  • 4-6 Cloves Garlic, Minced

  • 1 Green Bell Pepper, Chopped

  • 2 Tablespoons Pickled Jalapeños, Chopped

  • Parsley, Chopped for Garnish

  • Clear


  1. Preheat oven to 375°F.
  2. Slice poblano Peppers in half, lengthwise, and clean out the insides. Spray a baking dish with cooking spray oil and then place the poblano Peppers in the baking dish.
  3. Heat a skillet to medium heat, add 1 teaspoon of olive oil and cook chopped onions, green pepper and garlic until soft. Reserve in a mixing bowl.
  4. Add 1 teaspoon olive oil to shrimp and season with Tony’s BOLD Creole Seasoning, garlic powder, onion powder and smoked paprika. Mix well.
  5. In the same skillet, cook the shrimp, 2 minutes per side.
  6. Cool and shop the shrimp then add to the mixing bowl with veggies. Add chopped jalapeño peppers and cream cheese. Mix everything together well.
  7. Scoop the mixture into the poblano peppers and bake at 375°F for 15-20 minutes.
  8. Take out and add Pepper Jack cheese on top of each poblano pepper and bake for an additional 5 minutes until cheese is melted.
  9. Take out of oven and garnish with chopped parsley and red pepper flakes. Enjoy!

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