Recipe courtesy of Kenney Heath

Lake Rat Peppers

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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8 poblano peppers

12 shrimp, cleaned and cooked

12 crawfish, cleaned and cooked

1 (8-ounce) package cream cheese, room temperature

2 cups shredded pepper jack cheese, room temperature


  1. Wash and dry peppers. Cut in half cross ways and remove seeds. Roughly chop shrimp and crawfish and mix with cream cheese and pepper jack cheese. Fill peppers with cheese mixture. Grill until done, about 5 minutes.