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Poblanos Stuffed with Shrimp, Rice and Cheese

8 medium to large poblano peppers
1 Tbsp. olive oil
1 cup chopped red onion
1 red bell pepper, chopped
3 cloves garlic, minced
1 pkg. (8 oz.) seasoned yellow Spanish rice with saffron, uncooked
1 (12 oz.) bottle lager style beer or 1-1/2 cups water
1/2 cup chicken broth
1/2 lb. peeled and deveined coarsely chopped cooked shrimp
1/4 cup chopped cilantro
2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided

Place poblano peppers on a large baking sheet lined with foil. Broil in a preheated broiler 3 to 4 inches from heat source until skin is blackened, about 5 minutes. Turn; continue to broil until skin is blackened, 4 to 5 minutes. Wrap peppers in foil from the baking sheet or place in a large paper bag; let stand at least 10 minutes. Peel and discard skin from peppers.
Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook 5 minutes, stirring occasionally. Stir in rice. Add beer and broth; bring to a boil. Cover; reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
Cut a long slit in one side of the peeled peppers; discard seeds but leave stems intact. Place peppers in a 13 x 9-inch baking dish, slit sides up. Stir shrimp, cilantro and 1 cup cheese into rice mixture. Spoon mixture into peppers. Bake in a preheated 400°F oven 10 to 12 minutes or until heated through. Top peppers with remaining 1 cup cheese; continue baking 5 minutes or until cheese is melted.