Cheesy Cajun Shrimp Boats

• 6 large poblano chiles or 6 large bell peppers
• 2 cups cooked rice
• 1 lb cooked small shrimp (or chopped large shrimp)
• 1 cup thick & chunky salsa
• 1 tablespoon cajun seasoning or 1 tablespoon blackening seasoning, mix
• 1 34 cups sargento bistro blends cheddar & monterey jack with tomato & jalapeno blend, divided
• 12 cup chopped fresh cilantro

1. Slice off about 1/4 of peppers lengthwise.
2. Finely chop the slices; place in a large bowl.
3. Remove and discard seeds from pepper "boats."
4. Cook in simmering water to cover, 4 minutes or until crisp-tender.
5. Drain well; transfer to a 13 x 9-inch glass baking dish.
6. Add rice, shrimp, salsa and seasoning mix to bowl with chopped peppers; mix well.
7. Stir in 1 cup cheese.
8. Spoon mixture into peppers boats, mounding if necessary.
9. Bake in a preheated 375F oven 20 minutes or until hot.
10. Combine cilantro and remaining cheese; sprinkle over pepper boats.
11. Return to oven; bake 2 minutes or until cheese is melted.

poblano chiles, rice, shrimp, chunky salsa, cajun seasoning, sargento, fresh cilantro

Taken from www.food.com/recipe/cheesy-cajun-shrimp-boats-278305 (may not work)