The fontina, an easy melting cheese, combined with yogurt makes the filling incredibly rich and creamy. Fontina is a rich cheese, the tartness of the yogurt creates the perfect balance, of course you can also substitute with mozzarella or mild cheddar cheese if you prefer. Chile relleno is usually fried and filled with pork, this is a lighter version that's been baked and stuffed with shrimp.
| 8 | cubanelle or 4 sweet red peppers | |
| 3 | tbsp | olive oil (divided) |
| 1 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 4 | oz | fontina (grated) |
| 4 | oz | Parmesan (grated) |
| 1 | clove | garlic (chopped) |
| 1 | tsp | dried basil |
| Salt and pepper to taste | ||
| 1 | yellow onion (medium-sized, diced) | |
| 1 | lb | raw shrimp (30/60 size, peeled and deveined) |
Preheat oven 375°. Cut the tops off peppers, and carefully remove ribs inside peppers, being careful not to break peppers. Rub outside of peppers with 1 tablespoon of oil. In a medium bowl combine cheeses, yogurt, garlic, basil, salt, and pepper.
In skillet over medium heat, add remaining oil and sauté onions until softened, add shrimp, cook until they are just pink about 3 minutes. Add onions and shrimp to yogurt mixture. Spoon mixture into peppers. Coat a 9x13 inch baking dish cooking spray and arrange peppers. Bake for 15 minutes until cheese has melted.