From From Guy Fieri
Rice, Chorizo, Shrimp Stuffed Poblanos
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
6 large, fresh poblano chiles (also known as pasilla peppers)
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded
- In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
- Add peppers, jalapeno, onions and garlic. Cook until translucent about 8-10 minutes.
- Add the rice and Stir, cooking 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.
- Meanwhile preheat oven to 400 degrees F.
- 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.
- 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.
Makes 6 stuffed peppers.*
*Since I was cooking for myself, I halved the recipe. However there was enough rice mixture to stuff 4 peppers.