Shrimp Stuffed Roasted Pasilla Peppers with a Roasted Red Pepper Sauce

• 1 - 12 oz. jar roasted red peppers, drained
• 1 - 14.5 oz. can diced fire roasted tomatoes, drained
• 1 1/2 tsp. salt, divided
• 2 tbsp. olive oil
• 4 large pasilla peppers
• 1 yellow onion, chopped
• 1 tsp. chopped garlic
• 1 jalapeno pepper, minced
• 1 tsp. ground coriander
• 1 lb. medium shrimp, peeled, deveined and cut in half
• 8 oz. reduced fat cream cheese, at room temperature
• 1 1/2 cups reduced fat shredded Mexican cheese blend

Preheat oven to 350F.

In a food processor, combine red peppers, tomatoes, and 1/2 tsp. salt and puree.  Pour into a 9x13" baking dish.

Set pasilla peppers over flames on a gas range and cook, turning often, until browned.  Slit peppers down the length and remove seeds.

Heat oil in  large pan over medium-high heat.  Add onion, garlic, jalapeno and coriander.  Cook until softened, 4 minutes.  Add shrimp and 1 tsp. salt and cook until shrimp start to turn pink, 2 minutes.  Transfer to a bowl and stir in cream cheese and shredded cheese into the shrimp mixture.  Spoon shrimp mixture into peppers, dividing evenly.  Set stuffed peppers in dish with sauce.  Bake until filling is oozing and hot, 45 minutes.

Serve over quinoa or your favorite grain.

ENJOY!