Monday, May 10, 2010

Poblano Stuffed with Chorizo, Shrimp and Rice

Here is a variation on a typical stuffed peppers. It includes several different types of peppers and cheese. The thing that makes it the most unique, in my opinion, is the inclusion of shrimp.

I was not able to follow this recipe exactly as it is listed, because I was unable to find a couple of ingredients. I could not find chorizo cheese or poblano chiles at my local store, so I had to leave those out. Instead I stuffed green bell peppers and pasillo peppers, which worked out well. I served these peppers as a side, but they are quite filling and could be served as a light dinner. I hope that you will enjoy them...oh and one more thing, the recipe does not call for any salt, but I would definitely add a teaspoon while cooking. Enjoy!

Poblano Stuffed with Chorizo, Shrimp and Rice
Recipe from Guy Fieri
Pictures by Caroline

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
4 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded
  1. In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
  2. Preheat oven to 400 degrees F.
  3. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
  4. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

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