Poblano Stuffed with Chorizo, Shrimp and Rice
Need a gluten free side dish? Poblano Stuffed with Chorizo, Shrimp and Rice could be a tremendous recipe to try. One portion of this dish contains about 33g of protein, 21g of fat, and a total of 484 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 1 hour. If you have short-grain rice, oil, onion, and a few other ingredients on hand, you can make it.
Instructions
Watch how to make this recipe.
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.
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.