What's for Apps? Goat Cheese and Shrimp Stuffed Peppers!

We were going over to a friend's house for an impromptu cookout and I had to bring something.  I went out in the garden and picked some beautiful Anaheim peppers and took out some goat cheese to soften.  I have made these in the past, but something about using your own vegetables makes them taste better!  This is a really yummy, not-too-hard thing to make.  Anaheims don't have too much heat in them, but if you want more, you could use Poblanos or Jalepenos.  If you don't like shrimp (what's wrong with you?), just do the cheese mixture...still delicious.  Enjoy!






 Goat Cheese and Shrimp Stuffed Peppers
Serves 4 (appetizers)

8 Anaheim peppers (as large as you can get them)
1 teaspoon olive oil
1/2 pound shrimp, peeled and deveined
4 oz goat cheese
1 cup shredded Monterrey Jack
3 cloves garlic, minced
1 shallot, minced

Put peppers on baking sheet and spray with cooking spray or lightly oil.  Place under high broiler until skin begins to blister and turn black (watch carefully or you will have the fire department knocking at your door!). Turn peppers and repeat for second side.  Remove and place in a bowl and cover with plastic wrap.  Let rest 15-20 minutes.  After they have rested, remove skin, make a slit, longways down the pepper and discard seeds.

In bowl, combine goat cheese and 1/2 cup Monterrey Jack.

In skillet, heat oil and add shrimp.  Saute for 2-3 minutes, until no longer translucent.  Add garlic and shallot and cook for 30 seconds more. Transfer to cutting board and roughly chop shrimp.  Add warm shrimp, garlic and shallot mixture to cheese mixture.  Stir to thoroughly combine.
Stuff each pepper with cheese mixture (evenly distribute among 8 peppers).  Top with remaining Monterrey Jack (evenly distributed among peppers).  Broil for 3-4 minutes, or until the cheese is brown and bubbly.  Mmmmm.

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