Shrimp Stuffed Roasted Pasilla Peppers

4 large pasilla peppers
3/4 lb. precooked baby shrimp, thawed and drained
1/2 cup light sour cream
1 small bunch green onions, thinly sliced, white and light green parts only
1/3 cup chopped parsley
1 teaspoon ground cumin
1/4 teaspoon salt
1 1/2 cups salsa, divided
1 cup shredded reduced fat cheddar jack cheese, divided

Move top oven rack about 6 inches away from heating element and preheat broiler. Place passillo peppers on a baking sheet and broil, turning often, until tender and blackened all over, 20 minutes. Transfer to a large bowl or baking dish, cover tightly with plastic wrap and set aside to let steam for 15 minutes.

Meanwhile, put shrimp, sour cream, green onions, parsley, cumin, salt, ½ cup cheese and ½ cup salsa into a large bowl and toss to combine; put in fridge until you're ready to stuff the peppers.

Heat oven to 425 F.

Using a paring knife, scrape off and discard skin from peppers. Make one incision down the length of each pepper and carefully remove seeds. Pour remaining 1 cup salsa into a large baking dish and spread out with a spoon to cover the bottom. Stuff each pepper with the shrimp mixture.  Arrange stuffed peppers in dish and top with remaining ½ cup of cheese. Bake peppers 10 minutes, until hot throughout, and then broil until cheese is bubbly and browned, 2-4 minutes.