1 Video | Photo: Poblano Stuffed with Chorizo, Shrimp and Rice Recipe
Ingredients
- 1 tablespoon oil
- 1/2 pound Mexican-style chorizo
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 jalapeno, minced
- 1 red onion, diced
- 2 tablespoons garlic, minced
- 1 cup short-grain rice
- 1 cup low-sodium chicken stock
- 1/2 cup white wine
- 1/2 cup water
- 4 large, fresh poblano chiles
- 1 pound shrimp, shelled, cut into 1/2-inch pieces
- 3/4 cup Cheddar, shredded
- 3/4 cup Jack cheese, shredded
Directions
In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
Preheat oven to 400 degrees F.
Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
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By chooch1118
on May 03, 2012
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I roasted the peppers day before I served them and also made the stuffing the day before. The day of I stuffed and baked them. Also left stems on as they look prettier when serving. I used the extra peppers in the actual stuffing too. These were a huge hit at our dinner party and looked beautiful!
By VJeandell
Milton, DE
on April 25, 2012
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This was delicious the first time I made it, and the second time might have been even better! The first time I used the shrimp but thought I didn't really need it so I left it out the second time around. Used 6 poblanos - as I believe this is a typo in the recipe, and added an extra jalapeno bc we love spice. Perfect and delicious. Depending on how big your peppers are you may have extra filling - save it and sautee it up with some eggs in the morning for a yummy breakfast burrito!
By RicoyEstinelli
Dallas
on March 15, 2012
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I made this receipe without the chorizo as I did not have any in my refrigerator. It was delicious! I substituted the white wine for beer, and the Chedar and Jack cheese for feta cheese, ( I don't like Cheddar cheese and it was VERY DELICIOSO!. My husband loved it!!! I will cook it again definitively.
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