Cilantro Lime Stuffed Peppers

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Course: Dinner, Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Preheat the oven to 375° F.
In a medium bowl, toss the protein (shredded or in small chunks) with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Heat a skillet over medium heat and cook the protein until warm, about 3-4 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the cooked protein, chopped cilantro, lime juice, cream cheese and shredded Monterey Jack cheese. Mix until well combined.
Cut the tops off the peppers and remove the seeds and membranes. Brush the outside of the peppers with olive oil and sprinkle with salt and pepper.
Stuff each pepper the the protein mixture, packing it in tightly. Place the stuffed peppers in a baking dish.
Top each stuffed pepper with additional shredded Monterey Jack cheese.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Allow to cool for a few minutes before serving.

For added heat, include diced jalapenos in the shrimp filling.

We place our peppers on a bed of rice (for Dennis) and and a bed of fideo (for Nancy), with a small portion of Alfredo sauce.