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Poblano Stuffed with Chorizo, Shrimp and Rice Recipe

Poblano Stuffed with Chorizo, Shrimp and Rice

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (132)

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Average Rating:

Total Reviews: 132

Showing 31-40 of 132

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  • on March 01, 2011

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    I'm saw this receipe for Super Bowl but didn't get it made. My family are not shrimp eaters and I modified the receipe for supper. I use bell peppers instead of Pabalano (left out the chopped peppers too and 1 lb hamburger for shrimp. Absolutely loved this.

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  • on February 17, 2011

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    This was a hit. Great the next day also (1 1/2 min. in microwave. You need 6 poblano peppers precooked for 15 minutes at 400 and according to the recipe you cut off 1/4 to allow filling. Watch the video and read instuctions carefully and will come out fine. Will make again.

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  • on February 13, 2011

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    This was really delicious, full of flavor and it definitely had a kick to it. I used regular rice already pre-made which saved time. I served this dish with homemade tortilla chips and hummus and guacamole. Quick and Easy dish

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  • on February 13, 2011

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    Our family too loved this recipe. For an extra, I added a drizzle of white sauce that I make for fish tacos (went well with the shrimp. Equal parts of mayonnaise and plain yogurt. Try it, you won't be disappointed

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  • on January 31, 2011

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    I tried this recipe this weekend. It Was Fabulous! We're still enjoying the leftovers. Put your own twist on the recipe. Our market doesn't sell poblano peppers very often so I used Anaheims instead. I also used leftover rice that I had in the freezer. If you use rice that is already prepared you will need to adjust the amount of liquid used. It was THE best; not too spicy. I will definitely prepare this again. : Thanks Guy!

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  • on January 23, 2011

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    These were great! I made them for my boyfriend and he loved them too! I didnt know whether to use pork or turkey chirizo, so I used a little of both. It turned out REALLY good! My boyfriend keeps begging me to make them again!

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  • on November 21, 2010

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    My poblanos were too small, but the taste was still great!

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  • on October 07, 2010

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    Our first Guy recipe and I was surprised by the lack of punch and flavor. I'm not even much of a heat person, but I'd definitely add another jalapeño next time. With this list of ingredients I didn't think it couldn't be fantastic, but they all kind of cooked together into much....maybe too much rice?? The white wine was kind of weird for me....maybe chicken stock if we try again?

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  • on September 04, 2010

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    Gets 5 stars for excellent taste BUT 1 star for bad recipe logistics. How do you start with 4 peppers and get 6 stuffed? If you halve the 4 peppers to stuff them, don't you get 8? If you do NOT halve the peppers, the cheese is not exposed to melt or get brown when you stuff and bake them. Are you supposed to blister and peel the peppers first? If so won't they be a little too limp to hold up to stuffing?? FN, please hire a proofreader!!!

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  • on August 02, 2010

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    Neither my husband or myself like Chorizo/too greasy so just used plain old hamburger meat and these were soooo good and were good for lunch today as well. Was leary about adding the white wine since I don't connect that with Mexican food and am glad I did. I didn't peel the peppers and it worked out fine. The heat amount was exactly right, they are spicy but not overpowering. Was lucky enough to find 4 very large poblanos so we had very little leftovers wise. Topped it with Tyler's Ultimate Sour Cream Horseradish dressing leftover from the beef stew we had the night before and it was a great combo. Added 1/2 t lemon pepper, 1/2 T fajita seasoning and 1/2 T cumin since we were just dealing with hamburger meat. At any rate please try this recipe it rocks.. We had also tried the Margarita chicken last week and it rocked as well. Happy Cooking!

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