Spicy Shrimp & Avocado Stuffed Poblano Peppers

Preheat oven to 200°C (400°F).

Cut poblano peppers in half lengthwise and remove seeds and membranes. Place cut-side down on a baking sheet and roast for 15-20 minutes, or until slightly softened.

While peppers are roasting, pat shrimp dry and season with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using).

Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from heat.

In a medium bowl, combine the cooked shrimp, diced avocado, chopped red onion, chopped cilantro, and lime juice. Season with salt and pepper to taste.

Once poblano peppers are slightly softened, carefully flip them so the cut-side is up.

Spoon the shrimp and avocado mixture evenly into the hollowed-out poblano pepper halves.

Return the stuffed peppers to the oven and bake for another 10-15 minutes, or until the peppers are tender and the filling is heated through.

Serve immediately.