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.
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.
Ready In: 40 mins
Level: Easy
Prep: 20 mins
Cook: 18 mins
Yields: 4 Servings
- 8 cubanelle or 4 sweet red peppers
- 3 T olive oil (divided)
- 1 c Stonyfield Organic Plain Greek Nonfat Yogurt
- 4 oz fontina (grated)
- 4 oz Parmesan (grated)
- 1 cloves garlic (chopped)
- 1 t dried basil
- Salt and pepper to taste
- 1 yellow onion (medium-sized, diced)
- 1 lb raw shrimp (30/60 size, peeled and deveined)
Ingredients
directions
Step 1
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.
Step 2
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.
