By Micki Brown
4 large Mexican (Poblano) peppers, cut in half lengthwise, seeds removed
3 ounces Manchego cheese, grated (Costco)
3 ounces Monterey jack cheese, grated
3 ounces goat cheese, crumbled
3 ounces cream cheese, cut into small chunks
1 pound raw shrimp, shells and tails removed, deveined
1 tbsp dried basil
2 tsp Creole or Cajun seasoning
1 tbsp extra virgin olive oil
Louisiana-style hot sauce to taste
Cilantro, coarsely chopped
Preheat the oven to 375 degrees F. Heat the oil in a skillet over medium heat. Sprinkle Creole or Cajun on shrimp. Place shrimp in heated oil and sauté until pink and just cooked through. Cool. Cut the shrimp into ½ inch chunks. Place the cheeses, shrimp, basil and hot sauce in a bowl and stir well to distribute ingredients evenly. Spoon mixture into pepper halves, mounding them slightly. Place stuffed peppers in a rimmed baking dish. Place in preheated oven and bake for 30 minutes. Remove from oven and top with desired amount of chopped cilantro. Serve and enjoy.
Note: Any combination of your favorite cheeses will work. If you can’t find Manchego cheese, sharp cheddar is equally tasty.