Shrimp Stuffed Peppers
Ingredients
- 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 , for serving
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