Mohamed Shili I absolutely love how flavorful this Poblano Stuffed with Chorizo, Shrimp and Rice is to make. It takes 48 minutes—perfect for when I’m craving something spicy and savory but don’t want to spend hours in the kitchen.
The combination of chorizo, shrimp, and rice, all wrapped in a roasted poblano, is just irresistible. To make it extra special, I serve it with a sprinkle of cheese on top. It’s my go-to dinner when I want to impress without any stress.
Recipe Ingredients
- 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
How To Make Poblano Stuffed with Chorizo, Shrimp and Rice
- Sizzle the Chorizo in Oil: Heat a medium saucepan over medium heat, add the oil and chorizo, and let it cook for about 3 minutes, stirring occasionally, until fragrant.
- Soften the Vegetables: Add the peppers, jalapeño, onions, and garlic to the saucepan. Cook, stirring now and then, until they’re translucent and softened.
- Toast the Rice: Stir in the rice and cook for a couple of minutes until the rice grains are nicely coated in oil and slightly toasted.
- Simmer the Rice Mixture: Pour in all the liquids, stir everything together, and bring to a boil. Let it cook on high heat for 3 minutes, then cover, reduce the heat to low, and let it simmer gently for 20 minutes, or until the rice is tender.
- Roast the Poblanos: Preheat your oven to 400°F. Place the poblano chiles on a baking sheet and roast in the oven for 15 minutes. Remove them from the oven and let them cool down until they’re easy to handle.
- Prep the Poblanos: Once the poblanos have cooled, cut off the top quarter of each chile, then carefully remove the ribs and seeds, making sure they’re ready to be stuffed.
- Mix in the Shrimp: Once the rice is cooked, fluff it with a fork and gently fold in the shrimp until they’re evenly distributed throughout the rice mixture.
- Stuff the Chiles: Spoon about 1/6 of the rice and shrimp mixture into each poblano, filling them generously but leaving a little room at the top.
- Bake the Stuffed Poblanos: Place all the stuffed chiles on a baking sheet and bake in the oven for 10 minutes to heat them through.
- Top with Cheese: While the chiles are baking, mix the cheeses together in a small bowl. After the chiles have baked for 10 minutes, sprinkle the cheese mixture evenly over the top of each stuffed poblano.
- Broil for Golden Brown: Place the baking sheet under the broiler and let the cheese melt and brown for about 3 minutes, keeping an eye on them to ensure they don’t burn.
Recipe Tips
- Roasting Poblanos: Roast poblano peppers over an open flame or in the oven until charred. Peel off the skin carefully to avoid tearing the flesh.
- Rice Preparation: Rinse the rice thoroughly before cooking to remove excess starch, ensuring it cooks evenly and isn’t sticky.
- Chorizo Cooking: Cook chorizo until lightly browned to render its fat, enhancing the flavor of the dish without making it greasy.
- Shrimp Timing: Add shrimp towards the end of cooking to prevent overcooking, ensuring they remain tender and juicy.
- Cheese Selection: Use a meltable cheese like Oaxaca or Monterey Jack for the best flavor and texture when stuffed inside the poblano peppers.
Check out More Recipes:
Poblano Stuffed with Chorizo, Shrimp and Rice
Course: DinnerCuisine: MexicanDifficulty: Medium6
servings10
minutes48
minutes140
kcalI absolutely love how flavorful this Poblano Stuffed with Chorizo, Shrimp and Rice is to make. It takes 48 minutes—perfect for when I’m craving something spicy and savory but don’t want to spend hours in the kitchen. The combination of chorizo, shrimp, and rice, all wrapped in a roasted poblano, is just irresistible. To make it extra special, I serve it with a sprinkle of cheese on top. It’s my go-to dinner when I want to impress without any stress.
Ingredients
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
Directions
- Sizzle the Chorizo in Oil: Heat a medium saucepan over medium heat, add the oil and chorizo, and let it cook for about 3 minutes, stirring occasionally, until fragrant.
- Soften the Vegetables: Add the peppers, jalapeño, onions, and garlic to the saucepan. Cook, stirring now and then, until they’re translucent and softened.
- Toast the Rice: Stir in the rice and cook for a couple of minutes until the rice grains are nicely coated in oil and slightly toasted.
- Simmer the Rice Mixture: Pour in all the liquids, stir everything together, and bring to a boil. Let it cook on high heat for 3 minutes, then cover, reduce the heat to low, and let it simmer gently for 20 minutes, or until the rice is tender.
- Roast the Poblanos: Preheat your oven to 400°F. Place the poblano chiles on a baking sheet and roast in the oven for 15 minutes. Remove them from the oven and let them cool down until they’re easy to handle.
- Prep the Poblanos: Once the poblanos have cooled, cut off the top quarter of each chile, then carefully remove the ribs and seeds, making sure they’re ready to be stuffed.
- Mix in the Shrimp: Once the rice is cooked, fluff it with a fork and gently fold in the shrimp until they’re evenly distributed throughout the rice mixture.
- Stuff the Chiles: Spoon about 1/6 of the rice and shrimp mixture into each poblano, filling them generously but leaving a little room at the top.
- Bake the Stuffed Poblanos: Place all the stuffed chiles on a baking sheet and bake in the oven for 10 minutes to heat them through.
- Top with Cheese: While the chiles are baking, mix the cheeses together in a small bowl. After the chiles have baked for 10 minutes, sprinkle the cheese mixture evenly over the top of each stuffed poblano.
- Broil for Golden Brown: Place the baking sheet under the broiler and let the cheese melt and brown for about 3 minutes, keeping an eye on them to ensure they don’t burn.
