Poblano Stuffed with Chorizo, Shrimp and Rice
- Level: Intermediate
- Yield: 6 stuffed peppers
- Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 476
Total Fat: 22 g
Saturated Fat: 9 g
Carbohydrates: 35 g
Dietary Fiber: 1 g
Sugar: 4 g
Protein: 31 g
Cholesterol: 172 mg
Sodium: 584 mg - Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- 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
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- Heat oil in a medium saucepan over medium heat, add chorizo, and saut for 3 minutes until fragrant. Stir in diced red and green bell peppers, minced jalapeno, red onion, and garlic. Cook until softened, then toss in short-grain rice, stirring to coat every grain in the savory oils. Pour in chicken stock, white wine, and water; bring to a boil over high heat for 3 minutes, then cover, reduce heat, and simmer. Check rice at 20 minutes for perfect tendernessimagine the aromas filling your kitchen!
- Preheat oven to 400F.
- Place poblano chiles on a baking sheet and roast for 15 minutes until charred and tender. Let cool slightly, then slice off the top quarter, gently remove ribs and seeds, ready for stuffing with bold flavors.
- Once rice is fluffy, fold in chopped shrimp for a seafood twist. Divide the mixture evenly into each poblano (about 1/6 per pepper). Bake stuffed chiles for 10 minutes. Mix shredded Cheddar and Jack cheeses, sprinkle generously over tops, and broil for 3 minutes until bubbly, golden, and irresistibleyour table's new star dish awaits!
