Roast the poblano peppers until the outer skin is charred, then place into bags. After 10 minutes remove the peppers and peel off the outer skins. Cut them open lengthwise and remove all the seeds.

Bring a pot of salted water to boil. Cook the shrimp for 2-3 minutes or until it turns pink and starts to curl. Plunge the shrimp into an ice bath, then drain. Peel the shrimp and cut into bite size pieces.

Preheat your oven to 400F and preheat a skillet with the olive oil. Add the minced garlic then cook until fragrant before adding the cauliflower rice. Season with salt and pepper, then cook on high until browned.

Transfer the cooked cauliflower rice to a bowl then squeeze half of the lime over the top. Sprinkle on the cilantro then mix together.

Mix the garlic powder, old bay seasoning, salt, pepper, and cayenne pepper with the cream cheese.

Stuff the shrimp, cauliflower rice, and cream cheese into each pepper. Place onto a baking sheet and top with the Monterey Jack cheese. Bake for 20 minutes or until the cheese is nicely melted and browned.