Poblano Stuffed with Chorizo, Shrimp and Rice

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We all thought salt (or some sort of seasoning was missing from this recipe. It was bland despite the spiciness of the jalepeno, chiles and chorizo. I even used pepper jack cheese. Still needed salt. Also, no one mentions how the chiles blister and removing the outer skin is necessary. Since the recipe contains errors and several people have mentioned it, I wonder why this site does not fix the instructions?

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I love chile rellanos, but I think this recipe will replace my old favorite! It is perfect. I doubled the veggies just because I didn't want to waste them, and it turned out great. After roasting the poblanos, I just handled the "mild" peppers with my bare hands. I figured they were too mild to make a difference. Boy, what a mistake! My fingers are still burning from yesterday. I would suggest using gloves when removing the seeds and insides. Other than that, this will definitely be added to my list of favorites!

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My daughter made them and we watched NASCAR and munched on the best ever stuffed peppers. Thanks

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these are great but after all of the chorizo be ready for a trip to the gym!! :

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My wife and I have tried many recipes recipes over the years. This is the best so far! We love spicy!!

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I followed the recipe exactly except i used ground beef instead of shrimp. I just added it to the chorizo in the beginning. I also added fresh cilantro. It was very tasty- my kids don't like peppers so i just rolled the filling up in a tortilla for them and they ate it right up. I think it would have been better with more chorizo. I think next time i will also stuff the filling into green or red peppers as the poblanos i got were pretty spicy, even after i took out all the seeds and ribs.

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I made these peppers tonight for dinner. Before starting I read several reviews and have to say I agree with the majority, they are great. I followed the recipe pretty much to the letter and think that the flavor and heat are appropriate. However, it is important to know that Chorizo can be different from region to region and if you do not care for a lot of heat it is important to remove the seeds and ribs from the Jalepeno and the Poblano's. I like a little heat so I left a little of both. I have put this recipe in my permanent collection.

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I tried this recipe last week, and it was wonderful. I hate green bell peppers but wanted to do stuffed peppers and found this recipe. I made it exactly as the recipe stated except I used spanish chorizo which is already fully cooked. I also cooked 1/2 pound ground beef and 1/2 pound pork sausage together and added to half the rice mixture. I stuffed three peppers with the Guys' rice mixtures and 3 with the beef and sausage rice mixture. Both were delicious. Thanks for another great recipe Guy. Keep em comin.
Melissa in Georgia

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This is a descent recipe, am surprised by the comments being so high. Definitely had to add the fresh cilantro and a spicier chile to tuffing mixture. The number of peppers needed was odd as others commented on, I did find that there was way too much rice for my taste, I would have preferred more meat and shrimp maybe even a little crab, which I will change next time around. The worst part about this dish is not the recipe for me, the worst part was the availability of finding good chorizo. I think I would have enjoyed it much more if I had a better selection. At least I am hoping that was the cause of the lack of flavor.

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This one is a family favorite in our house. Like some others, I make a few modifications to the recipe, adding freshly chopped cilantro to the cooked rice/sausage/shrimp mixture, adding a dash or two of Tapatio hot sauce to the broth and wine. I cut the red pepper back to 1/3 cup and add 2 grill-roasted, peeled and diced Anaheim chiles or if it's the right time of year, Hatch NM chiles. Now that does kick it up a couple of notches! (Note to the reviewer who said "awful"--my guess is that not only aren't you much of a cook, someone with such an intolerant palate should stay away from anything hotter than vanilla custard. Finally, I use a queso fresca for the cheese and although not as gooey, it lightens the dish up somewhat. Add a fresh herb salad with homemade green goddess dressing and avocados, a coule of ice-cold beverages and man, oh man, I can almost see Guy's bleached spiky nodding his approval.