Shrimp & Cheese stuffed Peppers

I grew a new pepper/chili this year,Costa Rican Sweet. So as i'm picking the first ones I fantasize shrimp and cream cheese oozing out of them. So that's what I did. Oh so good. Now I can't wait for some to ripen, you know turn red, so I can get the real sweetness. They are thick walled so they hold the stuffing and with a little roasting the sweetness is there.

A friend from the Botanical Garden gave me the strange little red pepper/chili seen in the photo. He said it was Puerto Rican, I finally found, Pimenta cambuci, seems they came South America then to Europe them probably to P.R. Anyway, thick and sweet. Chopped it and put in the stuffing. Yes, saved the seeds and will plant soon.
How I did it;

chili's, slightly opened and cored, roast @350 on oiled pan a few min. (7-8) just get'm warm, let cool

pk. of cream cheese

~1/4C. grated cheese, I used what I had, moz./chedder blend

palmfull fine diced red onion, green & red pepper

1/2 lb. shrimp quick sauteed w/garlic, deglaze w/splash of wine or not Chop rough. Don't add the

the juice.

Combine cheeses peppers and shrimp, then stuff into peppers pile it in.

Bake 6-8 min just till the cheese begins to melt.

ENJOY!!!

I served them with Red Rice Caribe. A variation on my Red Rice Rantoules. No tomato, annato sofrito instead. And a little mango salsa on the side.