Poblano Roulade

Preheat broiler.

Arrange peppers on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Place in a medium stainless steel bowl and cover tightly with plastic wrap. Let stand 10 minutes. Peel chilies and discard skin.

Pull each pepper apart, keeping the pepper in as large a section as possible. Take the 8 pepper sections and lay between plastic wrap. Pound lightly to flatten. Place 1 1/2 teaspoons goat cheese, 1 tablespoon diced shrimp and 1/4 teaspoon cilantro on each pepper. Sprinkle with salt. Roll and top each pepper with 1/4 teaspoon pumpkin seeds.

Bake 8 to 10 minutes, or until peppers are heated through and seeds are browned.