Stuffed Poblano Peppers - cooking recipe

Ingredients

16 medium shrimp, shelled and cleaned
1 teaspoon taco seasoning, divided (optional)
1/2 onion, chopped
1 tomatoes, diced
1 cup frozen corn
1 garlic clove, minced
1 cup shredded cheese (I used Mexican blend)
2 tablespoons cilantro, chopped
salt and black pepper
4 poblano peppers, halved and seeds removed
olive oil (for sauteeing)

Preparation

Sprinkle 1/2 tsp of taco seasoning (optional), salt and pepper on shrimp.
Preheat oven to 400\u00b0F/200\u00b0C degrees.
Heat a frying pan with a little bit of olive oil and cook shrimp in a frying pan on both sides. Remove shrimp and set aside.
Add some olive oil to the frying pan again and saute onion, tomato, corn, and garlic until vegetables become soft. Season with 1/2 tsp of taco seasoning (optional), salt and pepper.
Place halved peppers on an oven-proof shallow pan lined with aluminum foil and evenly stuff peppers with sauteed vegetables.
Top with 2 shrimp on each pepper and then put cheese on top.
Bake in the oven for about 15 minutes or until cheese gets bubbly.
Transfer to plates and sprinkle chopped cilantro on top.
Infuse love and serve!