Servings: 8

8 large poblano chilies* (each about 3 ounces) (Reviews said maybe just 4) 8 large poblano chilies* (each about 3 ounces) (Reviews said maybe just 4)
8 ounces peeled deveined cooked shrimp, coarsely chopped 8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature ⅔ cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese ½ cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper ¼ cup chopped red bell pepper
2 tablespoons chopped shallot 2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil 2 tablespoons chopped fresh basil
Red Bell Pepper Sauce Red Bell Pepper Sauce
Fresh basil leaves (optional) Fresh basil leaves (optional)

Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

Red Bell Pepper Sauce  Red Bell Pepper Sauce
I have made this recipe a dozen times and it’s always wonderful! If the peppers are large I can only stuff 4 or 5 with the recipe as written. No problem to double the filling recipe……makes everyone happy! If you want a showstopper starter for a TeMex dinner this will do the job.  I have made this recipe a dozen times and it’s always wonderful! If the peppers are large I can only stuff 4 or 5 with the recipe as written. No problem to double the filling recipe……makes everyone happy! If you want a showstopper starter for a TeMex dinner this will do the job.
Great recipe, but agree that the recipe only fills about 4 large poblanos. My family is vegetarian, so I substitute blanched cauliflower (tossed with a little cumin, cayenne, and salt after blanching) for the shrimp.  Great recipe, but agree that the recipe only fills about 4 large poblanos. My family is vegetarian, so I substitute blanched cauliflower (tossed with a little cumin, cayenne, and salt after blanching) for the shrimp.
I made this for lunch today and MAN, WAS IT DEEELISH! I don't like goat cheese much so I used cream cheese instead. I only had Colby to shred in it. I cooked my shrimp in chipotle seasoning and cumin with lemon juice. I didn't make the red pepper sauce because my husband hates bell peppers. Next time, I'll make it for me! The hardest part is prepping the chiles, but that's normal for using fresh chile peppers. This recipe is going to be the springboard for many different meals in the future! LOVE IT!!!  I made this for lunch today and MAN, WAS IT DEEELISH! I don't like goat cheese much so I used cream cheese instead. I only had Colby to shred in it. I cooked my shrimp in chipotle seasoning and cumin with lemon juice. I didn't make the red pepper sauce because my husband hates bell peppers. Next time, I'll make it for me! The hardest part is prepping the chiles, but that's normal for using fresh chile peppers. This recipe is going to be the springboard for many different meals in the future! LOVE IT!!!
I've made this many times and it's always a big hit! I sautéed the shrimp with the red peppers and shallots and then added that to the cheese mixture. I make Bobby Flay's Smoked Red Pepper Sauce which goes great!  I've made this many times and it's always a big hit! I sautéed the shrimp with the red peppers and shallots and then added that to the cheese mixture. I make Bobby Flay's Smoked Red Pepper Sauce which goes great!
I've done this recipe many times now. It does take a bit of prep time, but it's a great for a cook ahead meal for guests. I agree that the filling only fits 4 pepper - maybe they're growing the pepper bigger? For a bit more excitement I added some andouille sausage, too. And cooked the shrimp with a spice mix (Milwaukee iron). I like the peppers with and without the sauce... skip the sauce if it's holding you back from making it. I've made quick black bean/corn salad with cumin for a side dish.  I've done this recipe many times now. It does take a bit of prep time, but it's a great for a cook ahead meal for guests. I agree that the filling only fits 4 pepper - maybe they're growing the pepper bigger? For a bit more excitement I added some andouille sausage, too. And cooked the shrimp with a spice mix (Milwaukee iron). I like the peppers with and without the sauce... skip the sauce if it's holding you back from making it. I've made quick black bean/corn salad with cumin for a side dish.
Very delicious, but recipe only provided enough ingredients to barely stuff 4 large poblanos, not 8 as stated. Very frustrating! I will make it again but definitely increase amounts of all ingredients except those for sauce.  Very delicious, but recipe only provided enough ingredients to barely stuff 4 large poblanos, not 8 as stated. Very frustrating! I will make it again but definitely increase amounts of all ingredients except those for sauce.
Delicious, but although recipe said it would make 8 Poblanos, it barely filled 4! Very frustrating since I was making it for guests.  Delicious, but although recipe said it would make 8 Poblanos, it barely filled 4! Very frustrating since I was making it for guests.
From a reviewer who suggested adding vinegar for a little zing to the red bell pepper sauce, I used jarred, roasted & peeled bell peppers which tasted great and shaved off prep time. I also had 3/4 of a red bell left from the stuffing ingredients and used that to hold the excess stuffing-that tasted great too. I like the idea from oregonkennedys to use the stuffing for enchiladas. The stuffed poblano peppers were delicious with the red bell pepper sauce.  From a reviewer who suggested adding vinegar for a little zing to the red bell pepper sauce, I used jarred, roasted & peeled bell peppers which tasted great and shaved off prep time. I also had ¾ of a red bell left from the stuffing ingredients and used that to hold the excess stuffing-that tasted great too. I like the idea from oregonkennedys to use the stuffing for enchiladas. The stuffed poblano peppers were delicious with the red bell pepper sauce.
I used more of a traditional ranchera sauce. So good!! Since some of my guests don't eat goat cheese, I made a few with different blends of cheeses.  I used more of a traditional ranchera sauce. So good!! Since some of my guests don't eat goat cheese, I made a few with different blends of cheeses.
Doubled the shrimp, used some shredded Mexican blend cheese with the goat cheese and chopped all the peppers into the mix as I over-roasted and they got too soft to stuff. Used as enchilada filling with some fresh flour tortillas and green enchilada sauce when baked. Super yummy.  Doubled the shrimp, used some shredded Mexican blend cheese with the goat cheese and chopped all the peppers into the mix as I over-roasted and they got too soft to stuff. Used as enchilada filling with some fresh flour tortillas and green enchilada sauce when baked. Super yummy.
The flavors are soooo good! To me, making the peppers are the most labor intensive. The only part I wish I could skip is cleaning the inside of the peppers and seeds. But I'll do it again. I'm a fan of making things in advance so when hosting a dinner party I'm not in the kitchen for long doing the final prep. Next time I may try adding more seafood.. even some pre-cooked bay scallops. I served with a small side of black bean corn salad. And a couple slices of tomato and avocado. Colors on the plate were fantastic.  The flavors are soooo good! To me, making the peppers are the most labor intensive. The only part I wish I could skip is cleaning the inside of the peppers and seeds. But I'll do it again. I'm a fan of making things in advance so when hosting a dinner party I'm not in the kitchen for long doing the final prep. Next time I may try adding more seafood.. even some pre-cooked bay scallops. I served with a small side of black bean corn salad. And a couple slices of tomato and avocado. Colors on the plate were fantastic.
I used lobster instead of shrimp and this recipe was top notch!!! Loved it! My only advice is to make enough they are a lot of work but worth all of it!! They reheat good too-great for brunch!  I used lobster instead of shrimp and this recipe was top notch!!! Loved it! My only advice is to make enough they are a lot of work but worth all of it!! They reheat good too-great for brunch!
I've made this for 10 years with adjustments. I use 2-3x shrimp, crawfish when in season or crabmeat. I rotate Panela with other Central American cheese or a quality Pepper Jack. I add garlic, toasted and ground cumin & corriander seeds plus a little lime juice/zest. Like others I often reduce the amount of the recipe for two. I'm going to try to flip the peppers--stuff charred red peppers and use the poblano for the sauce. The red pepper sauce does need flavor boost and reduced amount of stock --I've added greek yogurt for a tangy, thicker sauce.  I've made this for 10 years with adjustments. I use 2 to 3x shrimp, crawfish when in season or crabmeat. I rotate Panela with other Central American cheese or a quality Pepper Jack. I add garlic, toasted and ground cumin & corriander seeds plus a little lime juice/zest. Like others I often reduce the amount of the recipe for two. I'm going to try to flip the peppers--stuff charred red peppers and use the poblano for the sauce. The red pepper sauce does need flavor boost and reduced amount of stock --I've added greek yogurt for a tangy, thicker sauce.
omg with these darn peppers! the stuffing was delicious and i used monterey jack and goat cheese. mmm! i think it also helped that FOR ONCE i actually charred my peppers perfectly and they peeled in a cinch (usually my peppers come out of it looking like i beat them in a dark alley), so the dish actually looked as great as it tasted. labor intensive indeed, but well worth it.  omg with these darn peppers! the stuffing was delicious and i used monterey jack and goat cheese. mmm! i think it also helped that FOR ONCE i actually charred my peppers perfectly and they peeled in a cinch (usually my peppers come out of it looking like i beat them in a dark alley), so the dish actually looked as great as it tasted. labor intensive indeed, but well worth it.