Shrimp & Cheese Stuffed Poblano Peppers

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



  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

© The Realistic Nutritionist 2023  •