Shrimp Stuffed Peppers are a simple and delicious recipe that was inspired by my tuna stuffed jalapeno recipe and some yellow chilies. This recipe started with some chili gueritos which I purchased from the green grocer who still visits my workplace regularly. I like peppers, and he assured me that these were mild and would be good for stuffing. He suggested that I make some traditional chili rellenos, but I really don’t like frying foods.
I spent some time considering my options. Finally, I decided to stuff the Chili Gueritos, like jalapenos, but unlike my recipes for stuffed jalapenos, these chilies would be stuffed with a shrimp filling and would be made, not to eat with your fingers, but part of a dinner with the intention that they would be eaten with a knife and fork.
What will you need to prepare this recipe?
From the Root Cellar
- Brown, or Yellow, Onion
- Garlic
From the Refrigerator
- Chili Gueritos
- Cream Cheese
- Mayonnaise
- Bacon Pieces
- Mexican Blend Cheese
- Lime Juice
From the Freezer
- Salad Shrimp
If you don’t want to read all of the detailed instructions, click the link below to be taken to the recipe.
Jump to RecipeFirst, I washed the chilies, cut them in half lengthwise, and removed the seeds. I arranged them in a single layer in a casserole dish.
Next, I thawed, drained, and dried the shrimp before assembling the filling. Once the filling was ready, I stuffed the peppers.
Then, I placed them in the oven, and baked them. While they were baking, I made some rice pilaf and a salad as sides, and 30 minutes later, I removed these beautiful, and delicious, peppers from the oven, and after a few minutes of rest, they were ready to serve.
We loved these Shrimp Stuffed Chili Guerito Peppers. Baker’s Man has already asked when I will make them again. They were fairly simple to prepare–the hardest part was chopping the onion and garlic and cleaning out the peppers.
We are already wondering how this filling would work in jalapenos, too. Expect to see another recipe with this filling very soon. We are wondering how it would be to make some grown up bagel bites using it.
Have you ever cooked with Chili Guerito peppers before? What do you do with them. Let us know by leaving a comment below. Before you leave, don’t forget to comment, share, or subscribe. We would love it if you did all three.
Thanks for visiting Patty Cake’s Pantry.
Shrimp Stuffed Chili Guerito Peppers
Ingredients
- 6 medium to large chili gueritos cut in half with seeds and membranes removed. ($2.00)
- ½ medium brown onion finely diced ($0.33)
- 2 cloves garlic finely minced ($0.10)
- 4 oz cream cheese softened at room temperature ($0.68)
- ¼ cup mayonnaise ($0.16)
- ¼ cup cooked bacon pieces ($0.42)
- 2 cups frozen salad shrimp thawed, drained, and fairly dry. ($2.99)
- 1 cup shredded mexican blend cheese ($0.99)
- 2 tsp lime juice ($0.06)
Instructions
- Preheat oven to 350 degrees.
- Cut chilies in half lengthwise and remove seeds.
- Arrange pepper halves in a single layer in a casserole dish that has been sprayed with non stick cooking spray.
- Thaw Shrimp and drain well. (Excess liquid will cause filling to be too wet. You can pat dry with a paper towel.) Set aside.
- Add onion, garlic, cream cheese, mayonnaise, bacon pieces, and lime juice to a bowl and mix well to combine.
- Fold shrimp and shredded cheese into cream cheese mixture until well incorporated.
- Fill pepper halves with shrimp and cheese filling.
- Bake at 350 degrees for 30 minutes or until they are beginning to lightly brown on the top and all of the cheese is melted.
- Allow to sit for 5 minutes before serving.
The following nutritional information is for a single serving of the recipe (2 pieces of stuffed pepper) prepared according to the recipe above.
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that the information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.