Chipotle Shrimp Stuffed Sweet Pepper Poppers…try saying that ten times fast! The title may be a mouthful, but this is one mouthful you are going to want to take!
You know those little sweet peppers you can find in bags at the store? I absolutely love them, and the best part is my kids love them, too. My daughter will sit and eat 10 of these little peppers in one sitting; they are like candy to her! So the other day, as she was sitting there gobbling up half a bag of them, the idea came to me-why not stuff these little sweet morsels and bake them in the oven?
Oh boy, these did not disappoint! The filling is a mixture of cream cheese, chipotle, and shrimp, so you get this wonderful creamy, smoky, slightly spicy flavor with each bite. Paired with the sweetness of the peppers, it’s truly a match made in heaven.
I could eat a whole tray of these! But don’t worry, I’ll share.
These sweet pepper poppers are perfect for game day, appetizers for a party, or Friday movie nights at home. The best part–you’ll have them ready in under 30 minutes.
Chipotle Shrimp Sweet Pepper Poppers
Mini sweet peppers stuffed with a cream cheese chipotle shrimp filling.
- 15 mini sweet peppers (use 12 to stuff, and 3 for the filling; see directions below)
- 1 cup (about half a pound) shrimp raw, chopped
- salt and pepper to taste
- 1 drizzle olive oil
- 1 Tbsp butter
- 2 Tbsp onion minced
- 1 garlic clove minced
- 1/4 tsp cumin
- 1 Tbsp chipotle peppers in adobo sauce finely chopped, see notes
- 8 oz cream cheese room temperature, cut in pieces
- 1/2 cup Montery Cheese
Preheat the oven to 400 degrees.
Slice 12 mini sweet peppers long-ways, and remove the seeds. Arrange them on a cookie tray. Remove the seeds and stems from the remaining 3 peppers, and mince. Set aside to add to the filling later.
To make the filling: Heat a cast iron pan on medium heat. Season the chopped shrimp with salt and pepper. When the pan is hot, drizzle in some olive oil, and add the shrimp. Cook, stirring occasionally, for a few minutes, until the shrimp turn pink (do not overcook). Removed the shrimp from the pan, and place on a plate to use later.
Turn the burner down to medium low, an add the butter to the pan. Once melted, add the chopped sweet pepper, onion, garlic, cumin, and chipotle. Cook, stirring, until the peppers, onions and garlic become soft.
Turn the heat to low, and add the cream cheese pieces. Stir, until the cream cheese melts and is fully mixed with the vegetables.
Turn off the heat, and fold in the Montery cheese. Mix in the shrimp.
Using a spoon, fill each sliced sweet pepper with the shrimp cream cheese mixture.
Bake the tray of stuffed peppers for 15 minutes, or until they are slightly browned on top.
Let cool slightly, then serve!
You can find canned chipotle peppers in adobo sauce in the Mexican food aisle of most grocery stores. After opening, store in an airtight container in the refrigerator. Use to flavor Mexican food, soups, and sauces.