Shrimp Stuffed Peppers Recipe

Ingredients

8 medium güero

salt

Freshly ground pepper

c. shredded Monterey Jack cheese

c. shredded cotija or Ricotta Salata cheese

1 scallion

1 tbsp. Chopped cilantro

1 tbsp. extra-virgin olive oil

16 large shrimp

1 clove garlic

Mango-Tomato Salsa

Preparation

Step 1Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.Step 2Preheat the oven to 400 degrees F. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.Step 3In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.Step 4Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.