Stuffed Poblano Peppers with Butternut Squash and Shrimp

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A fall twist on a Mexican dish, these stuffed peppers are rich and creamy with tender shrimp, nutty butternut squash, and sharp white cheddar.

Some of my Texas folks might be saying, “hey, these look like chile rellenos!” Well, yes…

Chile Rellenos are a classic Mexican dish. Poblano peppers most often stuffed with oaxaca or queso blanco and fried in an egg batter. You’ll occasionally find them stuffed with refried beans, shredded chicken or pork, or beef. Go to any real Mexican restaurant in the South and you’ll find them on the menu.

Growing up this was one of my favorite dishes. And the day I fly home for Christmas, my parents always order take out from my favorite Mexican restaurant. Including delicious Chile Rellenos.

Let’s be clear. These are not chile rellenos, but they are inspired by said dish.

Unlike these Homemade Soft Tacos which are a more classic Mexican-style. But just like these Tex-Mex Stuffed Acorn Squash!

This somewhat eclectic recipe came about because I was standing in the grocery store on a very tight budget trying to remember what I had left in my kitchen that might make a nice date night for Vasiliy.

Jump to Recipe

Lo and behold! My eyes fell upon a gorgeous set of two poblano peppers, just asking to be stuffed. And then I remembered some frozen shrimp in my freezer and six or seven baby butternut squash that were still sitting on my counter and I knew what I had to do.

So here we are. An autumnal version of chile rellenos: Fall Stuffed Poblano Peppers with Butternut Squash and Shrimp.

Stuffed peppers are a great recipe for using up some fall squash. If you have leftover butternut squash cubes. Or even just dozens of baby butternut squash you bought at the market because they were cute and now you have to find a way to eat them…

Looking for more healthy Mexican dishes? Try this Spicy Baked Basa in Tomatillo Sauce for a super easy meal!

How to make Fall Stuffed Poblano Peppers

• Deskin
• Slice Open
• Fill
• Coat in flour
• Dip in batter
• Fry

Remove the Skins

Deskinning is the hardest part. If you have a gas stove, simply place your peppers directly on the burners over the open flame. Allow the skin to blacken on all sides. Don’t worry about sparks or the cracking sound. It’s normal!

(And there’s a bonus: your kitchen will actually smell fantastic. I know that’s counterintuitive since you are burning the skin off a pepper. But you get this deep smoky, roasted smell that makes your mouth water.)

Once you’ve blackened the skin on all sides (and I mean really blackened), remove the peppers from the heat and let them sit for 10 minutes in a sealed plastic bag. The peppers will steam on their own which both softens the peppers for filling and helps the skin flake off.

Remove your peppers from the bag and slowly peel/slough off the skin. Sometimes it’s easier to do this under some cool running water. My hands often get so covered and slippery with skins that I find it easier to let the water help.

Set the peppers to one side and dry.

Slice and Stuff the Poblanos

Run a knife carefully down one side of the pepper from stem to tip. Don’t cut too deep or you’ll slice through the other side. (If you do, it’s okay, use extra batter to cover up the hole when it’s time to fry.)

Spoon heaping spoonfuls of stuffing into the pepper. Don’t be afraid to stuff it tightly, they can fit more than you think! Top with a bit of shredded cheese.

Set your pepper in a bowl of flour and sprinkle a bit more flour on top to coat. (This step is technically optional, but I find it’s actually helpful in giving the egg batter something to stick to. Slipper peppers don’t always hold onto batter as well.)

Batter and Fry your Peppers

Whip your egg whites until they are very stiff, then fold in your egg yolks slowly so you don’t lose any fluffy body.

Your batter is made from beaten egg whites mixed carefully with egg yolks, so it will be very fluffy.

Dip each pepper into the batter on all sides. You may need to use your hands to help coat the pepper. I always do!

Heat some oil on high until it has gone past the smoky stage and is shiny. Drop a bit of batter into your oil. If it sizzles and rises up instantly, your oil is hot enough.

Place each pepper into the hot oil and allow it to cook for 5-7 minutes on each side. Only cook two at a time in your pan, you don’t want to overcrowd them or they’ll stick together.

What wine do I serve with Stuffed Poblano Peppers?

Mexican food can be hard to pair with wine. I’d recommend a Gewürztraminer wine. These are “spiced wines” that have a little extra sweetness and a little extra spice. They pair very well with foods like Thai, Indian and…Mexican!

You could also pair a Viognier, a heavier white wine similar to a Chardonnay. The creamier side to Viognier will pair excellently with the cream, cheese, and butternut squash. An absolutely delicious and decadent choice.

If you just want to cut through the fat and have a refreshing sip, try a New Zealand Sauvignon Blanc or a Grüner!

Alternatively…try a cranberry margarita for a fun seasonal cocktail too!