Recipes and Cooking Poblanos with Late-Summer Vegetables and Shrimp 5.0 (1) 1 Reviews Roast poblanos to bring out their sweetness then stuff with shrimp, more veggies, crispy tortilla strips, and a drizzle of a spicy-citrus dressing for a veggie-forward meal that satisfies. By Katherine Knowlton Katherine Knowlton Instagram Website Katherine Knowlton, the kitchen is and always has been her happy place. She has worked in the food industry for over 15 years as a team builder, recipe designer, and culture creator. Katherine's passions center around healthy cooking with an emphasis on fresh and seasonal foods and cooking for optimal health and well-being. She attended the University of South Carolina, where she studied marketing, business management, and restaurant management. She earned her Culinary Arts Certificate from San Francisco Cooking School. Learn about BHG's Editorial Process Published on August 10, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 55 mins Servings: 6 Yield: 6 stuffed peppers Jump to Nutrition Facts Ingredients 6 fresh poblano peppers 1 tablespoon olive oil 12 ounce fresh or frozen (thawed) medium shrimp in shells, peeled, and deveined 1 ½ teaspoon chili powder ¾ teaspoon ground cumin ½ teaspoon each kosher salt and ground black pepper 6 tablespoon olive oil 3 cup chopped zucchini and/or summer squash (12 oz.) 2 ears sweet corn, husks and silks removed and corn cut from cobs, or 1 cup frozen (thawed) corn 1 ½ cup red and/or yellow cherry tomatoes, halved ¼ cup chopped fresh cilantro ¼ cup thinly sliced green onions ½ - 1 fresh serrano pepper, seeded if desired and thinly sliced 2 limes (2 tsp. zest; 3 Tbsp. juice) 2 garlic cloves, minced Crispy tortilla strips, toasted pepitas, thinly sliced radishes, and/or lime wedges Directions Preheat oven to 450°F. Line a shallow baking pan with foil. Place poblano peppers in pan; drizzle with 1 Tbsp. olive oil. Roast 15 minutes or until tender and starting to char. Wrap peppers in foil; let stand 15 minutes or until easy to handle. Peel skins from peppers. Make a slit along one side of each pepper; remove and discard seeds. Meanwhile, for filling: In a medium bowl combine shrimp, chili powder, cumin, and 1/2 tsp. each kosher salt and ground black pepper. Drizzle with 1 Tbsp. olive oil; toss to coat. Heat an extra-large skillet over medium-high. Add shrimp mixture; cook 2 to 3 minutes or until shrimp are opaque, stirring once or twice. Remove from skillet. In the same skillet heat 1 Tbsp. olive oil. Add zucchini and corn. Cook 5 minutes or until tender and slightly browned, stirring occasionally. Add tomatoes; cook 2 minutes or until softened. Return shrimp to skillet. Toss to combine. Season with 1/4 tsp. each kosher salt and black pepper. For vinaigrette: In a small bowl combine cilantro, green onions, serrano, lime zest and juice, and garlic. Add 1/4 cup olive oil; whisk until combined. Spoon shrimp mixture into poblano peppers. Drizzle with vinaigrette. Serve with tortilla strips, toasted pepitas, radishes, and/or lime wedges. Serves 6. Print Nutrition Facts (per serving) 285 Calories 20g Fat 15g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 285 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 15% Cholesterol 79mg 26% Sodium 187mg 8% Total Carbohydrate 15g 5% Total Sugars 6g Protein 15g Vitamin C 73.4mg 367% Calcium 68mg 5% Iron 2mg 11% Potassium 661mg 14% Folate, total 46.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.