Shrimp-Stuffed Peppers

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8 medium güero, Hungarian wax or Cubanelle peppers (about 2 ounces each)

Salt and freshly ground pepper

2/3 cup shredded Monterey Jack cheese (about 2 1/2 ounces)

1/3 cup shredded cotija or ricotta salata cheese (about 1 ounce)

1 scallion, thinly sliced

1 tablespoon chopped cilantro

1 tablespoon extra-virgin olive oil

16 large shrimp (about 1 pound)—shelled and deveined, tails left on

1 garlic clove, minced

Mango-Tomato Salsa

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