Stuffed Poblano Peppers with Red Pepper Puree

INGREDIENTS

• For the Stuffed Poblano Peppers:
• 8 large poblano peppers
• 1 lb. chopped, cooked shrimp (or cooked chorizo, shredded chicken or pork sausage)
• 5 diced shallots, divided
• 4 oz. softened goat cheese
• ¾ cup shredded Monterey jack cheese (or Mexican blend)
• 2 Tb. chopped cilantro
• 2 Tb. chopped basil + extra for garnish
• For the Red Pepper Puree:
• 2 whole red peppers
• ¼ cup+ heavy cream
• Pinch of cayenne pepper
• For the Coconut Rice:
• 2 Tb. olive oil
• 4 cloves garlic, minced
• 2 cups long-grain rice
• 1- 14 oz. can sweetened coconut milk (OR unsweetened coconut milk + 1 Tb. sugar)
• 1 jalapeno pepper, seeded and diced
• Salt