Baked Chile Relleno With Shrimp

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8 cubanelle or 4 sweet red peppers

3 tablespoons olive oil, divided

1 cup Plain Oikos Organic Greek 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

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