This is the perfect recipe for people who like peppers but not a lot of spiciness. If I was gonna complain about anything with this dish it would be I didn't think it was spicy enough in fact. Of course this was something easily remedied with hot sauce, but those of you who aren't fond of spicy food should keep that mind. (You can find a visual guide of different peppers and their heat here.) In the end I thought this dish was an interesting take on stuffed peppers. This recipe will be the starting point for a lot of other dishes I think.
I left out the shrimp, but that's just cause I was feeling a little lazy. The only other change I made was adding some chopped cilantro to the filling for some extra freshness (which is in the video but not the recipe for some reason). Other than that I followed the directions exactly.
Even though I really like the poblano, I think bell peppers would work just as well and are more readily available if you have a hard time finding them. I know a lot of recipes call for charring and peeling the peppers, but you don't have to with this recipe. I did have one pepper blister a bit but I just peeled that part and everything was fine. I had a good amount of filling left over (which I gobbled down with tortilla chips) so plan on having leftovers or adjusting the amounts.
Would I make this again? Definitely. I can just imagine how good this feeling would be with scrambled eggs or stuffed in jalapenos and wrapped with bacon. Yum.
Poblano Stuffed with Chorizo, Shrimp and Rice
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 (I used Arborio 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
Preheat oven to 400 degrees F.
1. In a medium saucepan, add 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. 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.
3. 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.
Source: Guy Fieri