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1
First you will roast the pasilla peppers for stuffing and the red bell peppers for the sauce. Preheat your broiler (or grill) to high. If you are using a grill, the peppers can be placed directly on the grates. Watch them closely and turn them every 1-2 minutes, until each side has turned completely black. You want the peppers to blister. If you are using the broiler, follow the same steps, but lay your peppers on an aluminum foil lined baking sheet. Once the peppers have blackened on all sides, remove them from your grill or broiler and transfer them to a brown paper bag (a plastic bag will work as well) or a bowl with a lid. Immediately close whichever vessel you decided to use. The steam will help loosen the skins when you go to peel them. Let them stand for about 15-20 minutes before peeling them.
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2
Preheat your oven to 375 F.
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3
Take your already roasted and peeled pasilla peppers, and cut lengthwise down one side of the pepper (start at the end opposite the stem and cut about half way up to the stem with a pair of kitchen shears or sharp knife). Remove the seeds with a spoon, pat the peppers dry and set the peppers aside.
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4
In a large mixing bowl, combine the cheeses, shrimp, shallot, red bell pepper, green bell pepper, jalapeno, cilantro and basil. Season with a dash of salt and pepper and mix until all of the ingredients are combined.
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5
Now take your roasted pasilla peppers and stuff them with the shrimp mixture. Be generous, but be careful not to tear the peppers. Once stuffed, seal the peppers shut with a toothpick. Lay your peppers on an aluminum foil lined baking sheet and bake at 375 F for 12-15 minutes or until the cheese has melted.
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6
While your peppers are baking, prepare your sauce. Remove the skins and any seeds from your roasted red bell peppers and loosely chop them with a sharp knife. Set aside.
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7
In a saute pan, over medium heat, heat the olive oil. Once hot, add the garlic, serrano, and the remaining two shallots. Cook until the shallots are tender, about 3 minutes. Transfer to a blender and add the roasted red bell peppers, vegetable broth, and a dash of salt and pepper. Blend until perfectly smooth and pureed. Transfer the sauce back to the saute pan to keep warm over medium-low heat. Stir in the heavy cream and season with more salt and pepper to your liking.
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8
Remove the peppers from the oven and pull out the toothpicks. Serve topped with the red pepper sauce and enjoy!
