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Poblano Stuffed with Chorizo, Shrimp and Rice Recipe

Poblano Stuffed with Chorizo, Shrimp and Rice

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Average Rating:

Total Reviews: 132

Showing 41-50 of 132

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  • on July 27, 2010

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    This is a staple at my house! We add cheese to the bottom of the peppers and the top but other than that, we follow the recipe to the letter! The dish is full of flavor and always a treat at my house!

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  • on July 14, 2010

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    I made this last night and my husband loved it. It came out really good I thought also. I will make it again.

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  • on June 21, 2010

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    I FOLLOWED ALL THE INSTRUCTIONS AND INDEED IT WAS GREAT
    TASTY TASTY TASTY
    IM LIKE TONY THE TIGER IT WAS GREAT

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  • on June 18, 2010

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    I agree with the other reviews that you don't need extra oil and I left out the shrimp because its such a hassle to prep but my family loved it. My husband is not a huge tex mex fan like myself and he asked me to make it again! Sour cream definately makes it!

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  • on June 04, 2010

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    I made these the other night for dinner. Were eaten with extreme gusto by both the men in my home. Plan on more than 4 poblanos as this makes quite alot. It was delicious and I will difinitely make again!

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  • on May 04, 2010

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    These were very tasty. Made them as part of a Mexican dinner and everyone loved them. I would have prefered more heat. In addition, I mixed the cheese into the mixture itself. Added more seasonings as well. I had no issues with the skin of the pepper, did not seem necessary to peal the skin off. Always love Guy's recipes!

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  • on April 29, 2010

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    I made a 1/2 recipe last night for dinner. I followed the recipe exactly only using Johnsonville Chorizo rather than mexican chorizo--it's less fatty. But still, you don't need the oil. After baking the poblanos for 15 minutes and letting them cool slightly, I was able remove most of the peel. Another five minutes and putting them in a bag or covered dish to cool would probably get all of the peel off. I cut the peppers in half, seeded them, and mounded the filling on each half. It was definitely four servings. I think I'll double the jalapenpo next time as they could use a little more heat.

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  • on April 24, 2010

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    I've tried this recipe twice. The first time the pepper's came out funky & we didn't eat them. The second time, I just made the stuffing. Definatly better without the peppers.

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  • on April 18, 2010

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    I have to say I expected a lot more out of this recipe. I used my home-made chorizo which is pretty solid. The following are my issues with this recipe:

    Chorizo, when well made, has plenty of fat in it, no need to add additional oil. Just makes the whole recipe greasy!
    Peppers need to be peeled after their initial spell in the oven. They blister something awful after they are stuffed and baked. Had to peel after the fact before serving.
    Flavor was very flat, adding some cilantro may help. Definitely need to add salt. Maybe some chipotles?
    Needs more heat. While my hands are still warm from the various chillies, still needs more. Adding the previously mentioned chipotles may help.

    This was my first Guy recipe and sadly was lackluster at best.

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  • on April 17, 2010

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    Awesome recipe. I made this for my family and folks. Papa didn't complain which meant it was superb. He did comment saying "Is this shrimp?" My mum ate it cheese and all (she doesn't eat cheese usually and loved it. I did offer to make her one with no cheese, but she actually requested cheese. My one year old thought it rocked too. Especially the poblano pepper part.

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