Shrimp & Cheese Stuffed Pablano Peppers

About a week ago the idea for this dish popped into my head and I went to the store to buy the ingredients. I wasn't 100% sure how I wanted to make it and with all that was going on, it  had to be shelved until last night. But over the weekend while hanging out at my Mother-in-Law's house, we were flipping through tv channels and we saw someone make something almost identical to the dish I had created in my head. The exciting thing is it gave me confidence that it would work out. I know that stuffed pablanos aren't anything new, but it was the first time I attempted it! They were easy to put together and definitely something I'll be doing again in the future. I made two big pablanos and a very small bell pepper for my toddlers to split.
-Amanda

Shrimp & Cheese stuffed Pablano Peppers

2 large pablano peppers
1/2 block of cream cheese (sorry... I don't remember how many oz and I threw away the package.)
1/2 cup of shredded colby jack or other favorite cheese
1.5 cups of small shrimp
1/4 of a red or yellow onion
1 tbsp butter
1 tsp oregano

Roast pablano peppers. If you have a gas grill you can do it right over the flame. If you have electric, you can put them right under a high temp broiler. Either way, turn them every few minutes until the skin is blackened. Remove from heat and place in a bowl, cover with plastic wrap or foil. Let sit for about 15 minutes to steam. Meanwhile chop onion into small pieces and saute them in butter. Add shrimp and cook until almost done. Remove onions and shrimp to a small bowl to cool. In a second bowl, use your hands to mix oregano, cream cheese and shredded cheeses. Add shrimp and onions and keep mixing with your hands until you have everything well incorporated.

Remove peppers from the bowl and peel off the blackened skin. Running them under cool water helps pull the skin off. Cut a slit in the peppers lengthwise and gently remove the seeds. Divide the cheese mixture in half and gently stuff each pepper with it. Bring the sides together. Place each pepper on a small piece of foil and wrap tightly. Bake at 350 for about 15 minutes to melt the cheese.