Shrimp Stuffed Anaheim Peppers

• 4 whole Anaheim Peppers
• Cooking Spray
• 1 teaspoon Olive Oil
• 2 Tablespoons Onion, Diced Small
• 1 clove Garlic, Minced
• 8 ounces, weight Shrimp, Uncooked, Peeled And Deveined
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Paprika
• 2 Tablespoons Cream Cheese, Fat Free
• 1/4 cups Shredded Light Mexican Blend Cheese
• 2 Tablespoons Salsa, Your Favorite Kind
• 1/2 ounces, weight Cojita Cheese

1. Bring about 6 cups of water to a boil in a pot. Add peppers and cook until softened, about 6 minutes. Take peppers out of the water using tongs, set them on a paper towel and let them cool.
2. Preheat oven to 350 F. Spray a 9 x 13 baking dish with cooking spray or line a baking sheet with parchment paper; set aside.
3. Meanwhile in a frying pan over medium heat add a coating of cooking spray, olive oil, onion and garlic. Cook until softened about 3 minutes. Add shrimp, black pepper and paprika. Cook until shrimp is no longer pink, 3-4 minutes. Remove pan fro heat and set it aside. Let mixture slightly cool.
4. In a bowl, add cream cheese, Mexican blend cheese and salsa. Mix well. Add shrimp mixture into the cheese mixture. Mix until combined. Note: If your shrimp is large, cut into bite size pieces.
5. Carefully cut the the pepper down one side of the pepper, leaving about an inch from the stem. With a spoon carefully scrape out the seeds from inside the pepper. Discard the seeds. Stuff peppers with shrimp and cheese mixture and sprinkle with Cojita cheese. Place on prepared baking dish and roast in oven for 10 minutes.

peppers, spray, olive oil, onion, clove garlic, weight shrimp, ubc, ubc, cream cheese, ubc, salsa, cheese

Taken from tastykitchen.com/recipes/sidedishes/shrimp-stuffed-anaheim-peppers/ (may not work)