Baked Chile Relleno with Shrimp
Ingredients
  • 8 cubanelle or 4 sweet red peppers
  • 3 tablespoons olive oil, divided
  • 1 cup Oikos® Greek Plain Yogurt
  • 4 ounces fontina, grated
  • 4 ounces parmesan, grated
  • 1 clove garlic, chopped
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 medium sized yellow onion, diced
  • 1 pound peeled and deveined shrimp (30/60 size) raw
Directions
  1. Preheat oven to 375 degrees F.
  2. Cut the tops off peppers, and carefully remove ribs inside peppers, being careful not to break peppers.
  3. Rub outside of peppers with 1 tablespoon of oil. In a medium bowl combine cheeses, yogurt, garlic, basil, salt, and pepper.
  4. In skillet over medium heat, add remaining oil and sauté onions until softened, add shrimp, cook until they are just pink about 3 minutes.
  5. Add onions and shrimp to yogurt mixture. Spoon mixture into peppers. Coat a 9x13 inch baking dish cooking spray and arrange peppers.
  6. Bake for 15 minutes until cheese has melted.
Yields4 servings