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Baked Chile Relleno with Shrimp

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Recipe Courtesy of Stonyfield Farm

The fontina, an easy melting cheese, combined with yogurt makes the filling incredibly rich and creamy.

Fontina is a rich cheese, the tartness of the yogurt creates the perfect
balance, of course you can also substitute with mozzarella or mild
cheddar cheese if you prefer. Chile relleno is usually fried and filled
with pork, this is a lighter version that’s been baked and stuffed with

4 servings

Baked Chile Relleno with Shrimp


8 cubanelle or 4 sweet red peppers
3 tablespoons olive oil, divided
1 cup Plain Oikos Organic Greek Yogurt
4 ounces fontina, grated
4 ounces parmesan, grated
1 clove garlic, chopped
1 teaspoon dried basil
Salt and pepper to taste
1 medium sized yellow onion, diced
1 pound peeled and deveined shrimp (30/60 size) raw


Preheat oven 375°F. Cut the tops off peppers, and carefully remove ribs inside peppers, being careful not to break peppers. Rub outside of peppers with 1 tablespoon of oil. In a medium bowl combine cheeses, yogurt, garlic, basil, salt, and pepper.

In skillet over medium heat, add remaining oil and sauté onions until softened, add shrimp, cook until they are just pink about 3 minutes. Add onions and shrimp to yogurt mixture. Spoon mixture into peppers. Coat a 9x13 inch baking dish cooking spray and arrange peppers. Bake for 15 minutes until cheese has melted.