Easy recipe Stuffed Poblano Peppers with Red Pepper Puree

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For the Stuffed Poblano Peppers:about eight large poblano peppersone lb. Stuffed Poblano Peppers with Red Pepper Puree. chopped, cooked shrimp (or cooked, chorizo (Recipes by ingridients chorizo) shredded chicken or pork sausage)about five diced shallots, dividedfour oz. softened goat cheese¾ cup shredded Monterey jack cheese (Recipes by ingridients cheese) (or Mexican blend)about two Tb. chopped cilantroabout two Tb. chopped basil + extra for garnishFor the Red Pepper Puree:about two whole red peppers¼ cup+ heavy creamPinch of cayenne pepperFor the Coconut Rice:about two Tb. Stuffed Poblano Peppers with Red Pepper Puree. olive oilfour cloves, garlic (Recipes by ingridients garlic) mincedabout two cups long-grain riceone- about fourteen oz. can sweetened coconut milk (Recipes by ingridients milk) (OR unsweetened coconut milk (Recipes by ingridients milk) + one Tb. Stuffed Poblano Peppers with Red Pepper Puree. sugar)one jalapeno pepper, seeded and dicedSalt. Stuffed Poblano Peppers with Red Pepper Puree. .