“Can be served as a main dish or side dish. Please feel free to replace any of the ingredients for stuffing peppers to your liking.”

Ingredients Nutrition

  • 16 medium shrimp, shelled and cleaned
  • 1 teaspoon taco seasoning, divided (optional)
  • 12 onion, chopped
  • 1 tomatoes, diced
  • 1 cup frozen corn
  • 1 garlic clove, minced
  • 1 cup shredded cheese (I used Mexican blend)
  • 2 tablespoons cilantro, chopped
  • salt and black pepper
  • 4 poblano peppers, halved and seeds removed
  • olive oil (for sautéeing)


  1. Sprinkle 1/2 tsp of taco seasoning (optional), salt and pepper on shrimp.
  2. Preheat oven to 400ºF/200ºC degrees.
  3. Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
  4. Add some olive oil to the frying pan again and sauté onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional), salt and pepper.
  5. Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sautéed vegetables.
  6. Top with 2 shrimp on each pepper and then put cheese on top.
  7. Bake in the oven for about 15 minutes or until cheese gets bubbly.
  8. Transfer to plates and sprinkle chopped cilantro on top.
  9. Infuse love and serve!

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