Let's make it
Preheat oven to 350°. Place bell peppers, cut side up, on large microwave-safe plate. Heat in microwave oven on high 3 minutes or until slightly tender; transfer to rimmed baking pan, cut side up.
In medium saucepan, heat 1½ cups broth and milk to a boil over medium-high heat; reduce heat to low and whisk in grits. Cook 5 minutes or until slightly creamy, whisking occasionally; whisk in black pepper. Fill bell peppers with grits.
In large skillet, heat oil over medium-high heat; add shrimp and cook 2 minutes, turning once. Top grits with shrimp and cheese. Bake 10 minutes or until shrimp turn opaque throughout.
In same skillet, cook butter, Cajun seasoning and remaining ¼ cup broth 3 minutes or until reduced by half, whisking constantly. Drizzle peppers with broth mixture and sprinkle with green onion; serve with hot sauce, if desired.
Approximate nutritional values per serving: 311 Calories, 13g Fat (5g Saturated), 159mg Cholesterol, 726mg Sodium, 25g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 21g Protein