Stuffed Poblano Peppers With Red Pepper Puree

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A Spicy Perspective
Nutrition per serving    (USDA % daily values)
CAL
1208
FAT
212%
CHOL
106%
SOD
71%
Uploaded by: A Spicy Perspective - Sommer Collier

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Ingredients for 4 servings

8 large poblano peppers

1 lb. chopped, cooked shrimp (or cooked chorizo, shredded chicken or pork sausage)

5 diced shallots, divided

4 oz. softened goat cheese

¾ cup shredded Monterey jack cheese (or Mexican blend)

2 Tb. chopped cilantro

2 Tb. chopped basil + extra for garnish

2 whole red peppers

¼ cup+ heavy cream

Pinch of cayenne pepper

2 Tb. olive oil

4 cloves garlic, minced

2 cups long-grain rice

1- 14 oz. can sweetened coconut milk (OR unsweetened coconut milk + 1 Tb. sugar)

1 jalapeno pepper, seeded and diced

Salt

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