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1
Preheat oven to 350 degrees F.
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2
Either on the grill or over a gas burner over medium high heat, roast 8 poblanos and 2 whole red peppers until they are blackened on all sides.
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3
(I like to do this on the grill.)
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4
Make sure you turn them several times to make sure all sides are charred.
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5
Place all of the peppers in a large Ziplock bag (or a paper bag) seal the bag, and let the peppers steam for 15 minutes.
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6
Heat 2 Tablespoons of olive oil in a medium pot over medium-high heat.
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7
Add 4 diced shallots and saute for about 3 minutes.
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8
Add the garlic and saute another 2 minutes until onion becomes translucent and tender.
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9
Remove half of the onions and garlic and place it in the blender.
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10
Add rice to the remaining onions in the pot and saute another 2 minutes to toast rice.
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11
Then add coconut milk, jalapeno, 1 1/2 teaspoons of salt, and one 14 ounce can full of water (the coconut milk can).
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12
Bring the rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15-17 minutes.
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13
Remove from heat and keep covered another 5 minutes.
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14
Then set aside.
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15
Once the rice is started, GENTLY peel all of the peppers.
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16
Carefully remove the tops of the poblanos.
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17
Mix the shrimp, cheeses, the remaining 1 chopped shallot, cilantro, basil, and a pinch of salt into a medium bowl.
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18
GENTLY stuff the poblanos with the shrimp mixture and fold the top of the pepper to close.
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19
Lay the peppers on a greased cookie sheet and bake 15 minutes.
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20
While the peppers are baking, add 1/4 cup cream, a pinch of cayenne pepper and the 2 whole roasted red peppers (seeds removed) into the blender.
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21
Puree until smooth.
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22
Taste and salt as neededabout 1 teaspoon or less should do it.
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23
*You may need a little extra cream to create desired thickness!
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24
To plate: Pour about 1/4 cup of sauce onto a dinner plate.
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25
Place a round mound of rice on top of the sauce and top with 2 stuffed peppers.
