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1
Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose.
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2
Remove skins and open pepper on 1 side.
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3
Remove seeds but do not remove stems.
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4
Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
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5
Heat oil in a 10 to 12-inch skillet until hot.
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6
Add the onion and saute until translucent (about 2 to 3 minutes).
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7
Add the rice and the cumin seeds.
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8
Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly.
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9
Add the chicken broth, salt and pepper.
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10
Stir to combine.
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11
Bring the rice to a boil and cover tightly.
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12
Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite.
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13
Do not overcook the rice.
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14
When the rice is cooked, remove from the heat and let it cool slightly.
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15
While the rice is cooking, melt the butter in a medium skillet over medium-high heat.
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16
When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter.
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17
Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through.
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18
Remove the skillet from the heat and add the lime juice.
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19
Toss to coat.
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20
Set aside to cool.
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21
Preheat the oven to 350 degrees F.
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22
After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork.
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23
Add the shrimp and scallops, with the accumulated juices.
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24
Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro.
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25
Toss the mixture until thoroughly combined.
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26
Gently stuff the peppers with the rice and seafood mixture.
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27
Stuff them good and full!
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28
If there is any extra, let it spill over into the baking dish.
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29
Top the chiles with the Monterey Jack cheese.
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30
Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted.
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31
Garnish with cilantro sprigs.
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32
A viewer, who may not be a professional cook, provided this recipe.
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33
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
