Cheesy Cajun Shrimp Boats

A recipe from the Sargento Cheese website that sounds delicious!

• Ready In: 57 mins
• Serves: 6

Ingredients

• 6  large poblano chiles or 6  large bell peppers
• 2  cups cooked rice
• 1  lb  cooked small shrimp (or chopped large shrimp)
• 1  cup thick & chunky salsa
• 1  tablespoon  cajun seasoning or 1  tablespoon  blackening seasoning, mix
• 1 3⁄4 cups  sargento bistro blends  cheddar & monterey jack with tomato & jalapeno blend, divided
• 1⁄2 cup  chopped fresh cilantro

Directions

1. Slice off about 1/4 of peppers lengthwise. Finely chop the slices; place in a large bowl. Remove and discard seeds from pepper "boats." Cook in simmering water to cover, 4 minutes or until crisp-tender. Drain well; transfer to a 13 x 9-inch glass baking dish.
2. Add rice, shrimp, salsa and seasoning mix to bowl with chopped peppers; mix well. Stir in 1 cup cheese. Spoon mixture into peppers boats, mounding if necessary.
3. Bake in a preheated 375°F oven 20 minutes or until hot. Combine cilantro and remaining cheese; sprinkle over pepper boats. Return to oven; bake 2 minutes or until cheese is melted.