Poblano Stuffed with Chorizo, Shrimp and Rice

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I can not say enough about this wonderful dish!! My husband and I just finished with this great fllavorful delighful dinner. I can not describe the exciting flavors your mouth experiences when you first bite into this meal. The shrimp comes out so nice and the chorizo blends into the rice beautifully. Who ever wrote that this dish has no flavor doesn't live in Texas!! We only eat foods that have a bold flavor down here!

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My boyfriend and I decided to make this for dinner after watching Guy's show today. After a short trip to our local grocery store we had everything that we needed. We added cilantro, substituted the cheddar/jack for a mexican white melting cheese and halfed the recipie so that we wouldn't have so much left over. It really helped that I had watched his show because I didn't even need to look at the recipie. Once in the oven with the cheese we waited patiently until the cheese became gooey and melted all over the pepper.

HOLY COW!

After eating the pepper my boyfriend sat back and said... I wish I would have taken a picture of that to show my friends!
It was absolutely fabulous and will be an addition to our favorites list.

Thanks Guy!!!

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This is one of my new favorites, it bursts with flavor!

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There's no mystery about the chiles other than the quantity should have read '6' instead of '4'. And you don't cut the chiles in half to stuff them as one reviewer stated (although I suppose you could. The recipe isn't very clear about the cutting (it seems to me that the top of a chile is the stem end, but what do I know..., but for a nice presentation (and as per the accompanying photo you should cut a thin lengthwise strip from the chile - just large enough so you can open the chile and pull out the seeds and ribs - and of course stuff it.

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I have made this for tailgaiting and deer camp. Everyone loved them, I did subsitute que fresco for the pepper jack cheese.

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And she is a finicky eater to be sure! When I told her we were having stuffed peppers she said, "NO WAY< YUCK!" and I just responded calmly, well just try it and left it at a lost cause.

Well after all the slicing and dicing and cleaning, etc. I finally sat at the table with this wonderful recipe and everyone at the table said how great it was. As we were saying this, my daughter is grabbing for her second one! I never even seen her take or eat the first one!

There was a lot of stuffing left over and that is going to be my dinner tonight!

So hats off to a great recipe, Guy!

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I made a few modifications to the recipe due to food allergies. I left out the shrimp, doubled the chorizo and used brown rice instead of white. I purchased the chorizo at my local Mexicatessen so it was very fresh. I did have to add about 3/4 c. of water to the rice and cook the stuffing mix an addtional 30 mins. (checking every 5-10 mins for doneness. I used the extra stuffing mix to make tacos the following night.

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I have made this dish more than once and it is fabulous! If you watched the show, you know that he used 6 peppers, not 4. Even then, we had leftover stuffing and cooked it in a separate dish. My kids actually prefer that to the stuffed peppers. Next time may make it and not stuff the peppers, just cook in a dish since we have to search for the peppers.

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you are only using one half of the pepper to stuff per serving, therefore you would only need two peppers for four servings, 3 for six servings etc.

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I halved the recipe for two and I, too, had too much stuffing, so I just made it sort of casserole style. It was delicious! This goes into the permanent file!