Stuffed Poblano Peppers
1 pkg SeaPak® Beer Battered Shrimp (9 oz)
6 large poblano peppers
1 pkg uncooked Mexican rice (8 oz)
1 can pinto beans (15 oz)
1 block Monterey Jack cheese (8 oz), shredded
2 cans red enchilada sauce (10 oz)
Chopped fresh cilantro
Preheat broiler. Broil peppers 3 to 4 minutes on each side or until skin is blistered. Or, char peppers over a gas burner. Transfer peppers to a large zip-top plastic freezer bag or place in a bowl and cover with plastic wrap.
Let stand 10 minutes to loosen skins. Rub off skins, and cut a slit down the center of each pepper. Remove the seeds and set aside. Reduce the oven temperature to 425°F.
Meanwhile, cook rice according to package directions. Stir in pinto beans and half of cheese.
Pour enchilada sauce on the bottom of a baking dish. Stuff peppers with rice mixture and place on top of sauce. Sprinkle with remaining cheese.
Bake peppers for 15 to 16 minutes. Bake shrimp according to package directions, turning shrimp over halfway through cooking. Sprinkle peppers with cilantro, and top evenly with shrimp. Serve with lime wedges.