- 8 medium güero, Hungarian wax or Cubanelle peppers (about 2 ounces each)
- Salt and freshly ground pepper
- 2/3 cup shredded Monterey Jack cheese (about 2 1/2 ounces)
- 1/3 cup shredded cotija or ricotta salata cheese (about 1 ounce)
- 1 scallion, thinly sliced
- 1 tablespoon chopped cilantro
- 1 tablespoon extra-virgin olive oil
- 16 large shrimp (about 1 pound)—shelled and deveined, tails left on
- 1 garlic clove, minced
- Mango-Tomato Salsa, for serving
- Line 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.
- Preheat the oven to 400°. 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.
- In 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.
- Bake 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.
One Serving 207 cal, 11 gm fat, 4.1 gm sat fat, 17 gm carb, 4 gm fiber.