Shrimp and Grits Stuffed Peppers


This impressive main dish will leave your guests speechless.

Shrimp and Grits Stuffed Peppers
Makes 6 servings
  • 3 large poblano peppers, halved lengthwise and seeded
  • 1 cup cooked grits
  • ½ cup shredded Monterey Jack cheese with peppers, divided
  • ¼ cup whole milk
  • 1 orange bell pepper
  • ½ pound small fresh shrimp, peeled and deveined
  • ¼ cup corn kernels
  • 1½ teaspoons Creole seasoning
  • Garnish: chopped fresh cilantro
  1. Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. Arrange poblano peppers in an even layer in prepared skillet.
  3. In a small bowl, stir together cooked grits, ¼ cup cheese, and milk. Divide mixture among pepper halves, filling about two-thirds full.
  4. Heat a large cast-iron skillet over high heat. Add bell pepper; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 1 minute.
  5. Seed and dice bell pepper. Place ¼ cup diced bell pepper in a medium bowl; reserve remaining bell pepper for garnish. Add shrimp, corn, and Creole seasoning to diced bell pepper, stirring to combine. Divide shrimp mixture among pepper halves. Sprinkle with remaining ¼ cup cheese.
  6. Bake until shrimp is fully cooked and peppers are softened, about 30 minutes. Garnish with reserved bell pepper and cilantro, if desired.


Can’t find poblanos? Substitute your favorite bell peppers.




Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.