Shrimp & Cheese Stuffed Poblano Peppers

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Before we jump into this delicious, summer inspired shrimp and cheese stuffed poblano peppers recipe, I want to give you a brief update on life.  I’m happy to report that I’m in much better spirits than I was last week. I don’t spend most of my days crying, my panic attacks have lessened and I’m finally starting to feel like myself again. I still have to obsessively touch each burner to ensure they aren’t on or quadruple check the oven before I leave. I also still have this gut, horrible feeling that something could go horribly wrong when I shut the door. But thanks to the amazing kindness of our friends and family, we have a regular, super comfy bed to sleep on, money to buy a new couch and a new start to my once shattered prop collection. It won’t be fast and I know it’ll take time to heal, but because of all of you guys, I’m sure I’ll get there much quicker.


I just want to say thank you again to everyone who has offered any advice, kind words or encouraging messages. It’s because of you guys I’m able to pick myself up again! To show my appreciate, I’ve made you the perfect entree for these lazy summer days, shrimp stuffed peppers!

stuffed peppers

I’ve been obsessed with poblanos since my trip out to New Mexico for a friend’s wedding. And now, I get them every time I can. Surprisingly though, I’ve never made them stuffed. And what better ingredients to stuff into a pepper than shrimp and cheese?

spicy stuffed pepper

Before you write this off as an “indulgent” meal or one that’s decadent, I have news for you. Each pepper has just 10 grams of fat and less than 200 calories. Oh and heaping 20 grams of protein and 2 grams of fiber. Which means only one thing, you can eat this and still fit into that bathing suit you’ve been working to fit into all spring.

Who knew something so stuffed could still be so skinny?

Shrimp and cheese stuffed poblano peppers

Spicy stuffed pepper2


Serves 4. Recipe inspired by Cooking Light.
Prep time: 10 – 12 minutes
Cook time: About 15 minutes


  • 4 poblano peppers
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 garlic cloves, minced
  • ½ pound cooked shrimp, chopped
  • ¼ cup chopped red onion
  • ¾ tablespoon all purpose flour
  • ¼ cup nonfat Chobani Greek yogurt
  • 1/3 cup fat-free milk
  • 1/3 cup + 1 ½ tablespoons part-skim cheddar cheese
  • Fresh cilantro for garnish
  • 2 tablespoons crushed red pepper


  1. Preheat broiler. Place the poblanos, whole, onto a foil laned baking sheet. Broil for about 10 minutes, or until blackened on all sides. Place in a plastic bag, shut and let sit for about 10 minutes. Once chilled and rested, peel the skin and cut the tops off each pepper.
  2. Heat the olive oil in a skillet over medium heat. Add garlic and cook until slightly fragrant, about 1 minutes. Add red onion and cook until transluscent. Add chopped shrimp to pan. Add salt, pepper and crushed red pepper. Cook for a bout 3 minutes.  Remove from pan.
  3. Add flour to the pan and cook about a minute. Gradually add the Greek yogurt and milk. Remove from heat and stir in cheese. Add the shrimp and onion mixture to the cheese mixture and mix to combine.
  4. Spoon about  ¼ cup of mixture into each pepper. Garnish with salt and pepper.

Nutritional information per pepper:

Calories: 180
Fat: 10 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Protein: 20.5 grams
Weight Watchers Points: 5

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  1. Tuesday, June 11th, 2013
    so glad you hear you guys are doing better and your positive energy. These stuffed peppers sounds soooo good - I have some crab meat left, im going to have to try it soon
  2. Tuesday, June 11th, 2013
    It makes me so, so happy to hear you are doing better this week. :)

    As for these stuffed peppers... HOLY YUM.
  3. Posted by Meagan @ A Zesty Bite on
    Tuesday, June 11th, 2013
    Happy to hear you are doing better this week!

    These look great and I love everything about them. Definitely saving!
  4. Posted by Laura (Tutti Dolci) on
    Tuesday, June 11th, 2013
    So glad things are going better this week! Loving these peppers, fab summer dinner idea!
  5. Tuesday, June 11th, 2013
    Im happy to hear you're doing better. These stuffed peppers look scrumptious.
  6. Posted by Cassie on
    Wednesday, June 12th, 2013
    You are so strong! Glad to hear you being so positive! xoxo
  7. Wednesday, June 12th, 2013
    Happy to hear you're doing better, Claire! It's amazing how family, friends and the blogging community band together to help pick each other up when they're down. These peppers look like the perfect, warm comfort food to help you through. Thanks for sharing!
  8. Posted by Bree {Skinny Mommy} on
    Thursday, June 13th, 2013
    I am so sorry again about the fire. How scary. I am glad to hear your spirits are up and hope that you can replace things soon. I can't believe you are still making amazing dishes like this one--good for you!
  9. Posted by Crista on
    Sunday, June 16th, 2013
    glad to hear you are doing ok! i can not wait to try these stuffed peppers.... my whole family will love them!! xoxo