I love poblano peppers. They have a nice smoky spiciness that makes stuffed peppers special. Unlike bell peppers that have a tendency to get soft and squishy, poblanos have a more structured wall that holds up better to baking.
Poblanos with Shrimp and Chorizo Stuffing (inspired by this recipe)
- 1 tbsp olive oil
- 1/4 lb Mexican-style chorizo
- 1/2 yellow onion, diced
- 1 jalapeno, minced
- 1 garlic clove, microplaned
- 1/2 cup short-grain rice
- 1/2 cup frozen corn
- 1/2 cup low-sodium chicken stock
- 1/2 cup of beer
- 3 large poblano chiles
- 1/2 pound shrimp, shelled, deveined, and chopped
- 1/2 cup diced tomatoes
- 1/2 cup Monterrey jack cheese
- 1/2 cup feta cheese
Preheat the oven to 400 degrees and heat the oil in a large skillet. Sauté the chorizo, onion, jalepeno and garlic over medium heat until chorizo is cooked through. Add rice, corn, stock, and beer, bringing to a boil. Reduce the heat, cover and let simmer until the liquid is absorbed and the rice is cooked.
While the rice is cooking, slice chiles in half, removing seeds and pith. Place on the oven rack and bake for about 5 minutes or until the chiles start to soften and the skin blackens in small places. Remove from the oven and allow to cool enough to handle.
Once the rice is done, add the shrimp and tomatoes to the mixture, turn the heat to medium and sauté until shrimp is cooked.. Spoon the rice into each chile , top with cheeses, and place back into the oven on the LO broil setting, browning the top of the cheese. Serves 6.