Poblano Stuffed with Chorizo, Shrimp and Rice

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last night and it was really really good. I did add a few extra jalapenos because we like it spicy. Also I bought 6 poblanos but had a lot of stuffing left. This recipe would probably fill at least 8 peppers. The leftovers were good too!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love, loved this. I had enough filling to stuff 8 poblanos. Poblanos are one of my favorite peppers and who doesn't love chorizo and shrimp. All of the other peppers are absolutely perfect with it also. I did a very light sprinkle of cheese on top. You should always make a recipe your own by adding enough pepper for your taste. I added extra because we love extremely spicy foods.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Recipe was just OK....I always get my Chorizo from our Mexican market, but I still thought it was bland. If you don't like spicy dishes, you would most likely love this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE this recipe. We grow poblano peppers and had WAY too many to deal with, which is why I tried this recipe in the first place. I ended up making about 4 dozen stuffed peppers and individually wrapped and froze them (without the cheese on top. It works GREAT. Just take them out onto a baking sheet, and add the shredded cheese, and bake at 350 for 30 minutes (from frozen. Great for last-minute dinners, or I actually break them out for Sunday football, as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This would have been a 5-star rating had it not been for the confusion created by the faulty math in the recipe.
4 large, fresh poblano chiles yields 8 halved, stuffed poblano peppers..... Not 6.
Otherwise, this is a wonderful dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The majority of the flavor of the dish comes from the chorizo. If you don't have access to good chorizo from a Mexican market or such, you are probably one of the ones complaining that it's bland. This is a great dish. Oen critique: short grain rice does not cook in 20 minutes! Foodnetwork seems to always claim that arborio rice or such can be cooked in 20 minutes but this is not true. I cooked a bit longer and it still came out deilcious. I was able to stuff 8 big pasilla peppers with the filling. 1-2 peppers on a plate is a really filling dinner.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not nearly as much flavor as I'd expect. It needs some spicing up.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband LOVES this recipe. He gets a big smile whenever I make it. The flavors are great. I usually make it as a casserole. It is much easier to layer than to stuff the peppers. Tastes great either way.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent taste and texture. I love poblanos and this is an excellent mixture to stuff into the roasted poblanos. As a previous reviewer stated, the recipe calls for 4 peppers, however the amount of mixture is for 6 - either way you can't go wrong! I had left overs for only about 30 minutes - my family couldn't get enough of it. The jalapeno provided just enough heat, and the shrimp, chorizo and rice marry very well with the bell peppers and cheeses. I like the versatility of this recipe - it can be used as a side w/o the pepper or as another reviewer suggested in a breakfast dish - both were excellent!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!