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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 61-70 of 132

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  • on November 05, 2009

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    I made this using peppers from my garden. I was curious how the peppers would turn out baked since I always steam my stuffed peppers, but it worked out perfect and I will always bake my peppers from now on. The only change I made was to use pepper jack cheese. I also had leftover stuffing but I used it in tortillas for leftovers. A really nice twist on stuffed peppers.

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  • on November 05, 2009

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    Nothing wrong with it just lacks any really big wow flavor.
    i used top ingredients and even tried adding some authentic cheeses and more
    of it but just couldn't get the flavors out.won't make again.

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  • on November 01, 2009

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    Was a show fan, but now a believer! Harvested my home grown crop of poblanos from my old hot tub "Victory Garden" this week, and went looking for a good recipe on Food Network. I love chile rellenos, but the chorizo and shrimp sold me. Used everything the recipe called for, and added some scallops we had on hand. Excellent!

    Salute,

    Bob from Arizona

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  • on October 26, 2009

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    Loved this dish...my husband and I are actually arguing about who gets the leftovers tomorrow! That never happens. I made a few changes that seemed to work. I used a full pound of chorizo and substituted short-grain for Arborio rice. We topped it with sour cream and sandwiched it in between broken pieces of hard taco shells (because I didn't have soft shell. Next time we will use soft shells.

    I only bought 4 poblanos because that is what the ingredient list says even though it should say 6. So I had extra stuffing that I put in a casserole dish and baked with the poblanos. Worked out really well, actually.

    We will be making this one again soon! Thanks, Guy!

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  • on October 16, 2009

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    I loved it was great im hispanic and im use to the traditional chile rellenos but these were great i loved them but i dont understand why people are saying that poblano peppers are spicy there not spicy at all!!! i loved them great job guy

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  • on October 04, 2009

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    was good, used what I had on hand. Sausage, chicken, rice, diced garden tomatoes, garlic, banana peppers, jalapenos, cayenne pepper, etc... Was good, cheese was a treat from what I remember stuffed peppers as a kid.. no cheese back then on them. Never cared for them, but hubby loves them, so made 2 with bell peppers and 6 with the poblanos........I tried the poblanos and he tried both, HE LIKED THE POBLANOS BETTER, as did I...!

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  • on September 21, 2009

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    Made this yesterday after finding some nice, though small, poblanos at a local farmers market. Because they were small, I butterflied them so I could mound the filling up and top with cheese. My husband and I loved, loved, loved them. I followed the recipe as is and it was just spicy enough even though the jalapeno from my garden didn't provide much heat (I did leave seeds and ribs on too. I think the longer the jalapenos stay on the vine, the mellower they become. Anyway, this is definitely a keeper recipe. Way to go Guy!

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  • on August 02, 2009

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    This recipe was great! I served it for my husband's parents. Since the monster-in-law didn't complain I knew it was wonderful!

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  • on July 31, 2009

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    I made this recipe, without shrimp, and it was fabulous! I will definitely be making them again in the future!!

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  • on July 16, 2009

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    Made this last night and everyone was swooning. I used beef chorizo as opposed to pork, as it doesn't get drained and isn't as greasy. I had a pound of it, so I made a double batch of the filling but did not double the rice, and it was to die for. Next time I will just have to roast the poblanos and defrost the filling! So good. The prep did take a while--I should have hauled out the cuisinart. And the dish did not need any extra seasoning. Maybe they don't know how to make chorizo in some parts of the country, but they sure do here in Tucson.... Thank you Guy!!

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