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Carol Cooley: "I added a teaspoon of dark chili powder, a ear of…" Read More
10Ingredients
45Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 poblano peppers
- 1 tomato (large, chopped)
- 15 oz. black beans (drained)
- 10 oz. shrimp (Wild American Gulf, chopped, deveined and peeled)
- 1/4 cup chopped cilantro
- 1/4 cup plain yogurt
- 1 1/2 cups mild cheddar cheese (grated, divided)
- 1 cup grated Gruyere cheese
- 1/4 tsp. salt
- 1/2 cup water
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol125mg42% |
Sodium680mg28% |
Potassium420mg12% |
Protein27g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber5g20% |
Sugars1g |
Vitamin A15% |
Vitamin C10% |
Calcium45% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Carol Cooley 5 years ago
I added a teaspoon of dark chili powder, a ear of corn cut off the cob, 5 chopped green onion, cooked white rice, 3 torn up tortillas and some Mexican white cheese crumbled into the mixture, I also used pink bean instead of black. like the other comment here it took longer to cook then the suggested time, it took mine about an hour. I cooked it covered for the first 30 then uncovered it and added the cheese after a bit.
Laurie Corbett 5 years ago
First, I’m giving this recipe 4 stars based on “potential.” There is soooo many things wrong with this recipe. The peppers will never cook in 30 minutes at 375 degrees. I only used four poblano peppers and it took every minute of 75 minutes. If you make the stuffing as printed it has zero flavor except for the poblano pepper. Cooked cilantro also negates the great taste of this delicious herb. I will make this again but will add in some taco seasoning and sprinkle fresh cilantro before serving. Shrimp is ok, again not real flavorful. This would also be good with chicken or pork. I would also turn up the oven to 400 unless you have the 75 minutes to wait for the peppers to get soft. I’m going to make this again as I love the peppers and it’s very Keto friendly.