Goat cheese and shrimp stuffed peppers - photo by Bonnie Heath
Ingredients:
8 large poblano chilies
16 ounces peeled deveined cooked shrimp, coarsely chopped
6 ounces Coles Lake Dairy chevre at room temperature
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1. Char poblano chilies in broiler, turning every few minutes until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
2. Preheat oven to 350°F. Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Place stuffed chilies on baking sheet.
3. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Serve with red pepper sauce and yellow rice.
Red Pepper sauce
4 roasted red peppers
1/2 cup greek yogurt
1 tablespoon minced garlic
1 tablespoon fresh cilantro
1 tablespoon lemon juice
Puree in blender.
