Stuffed Poblano Peppers with Rice, Chorizo, and Shrimp
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 6 canapés
Complexity: easily
Quantity: 6 canapés
Nutritional value per serving:
Calories 537, total fat 27 G., saturated fats 11 G., proteins 35 G., carbohydrates 34 G., fiber 1 G., cholesterol 182 mg, sodium 751 mg, sugar 4 G.
Calories 537, total fat 27 G., saturated fats 11 G., proteins 35 G., carbohydrates 34 G., fiber 1 G., cholesterol 182 mg, sodium 751 mg, sugar 4 G.
Make Tex-Mex-style stuffed peppers. They're perfect as a main course or appetizer. Poblano peppers are used for stuffing, as they have a mild, sweet flavor unlike other chili peppers. Before stuffing, bake the poblanos in the oven to soften them. Then, each pepper is stuffed with cooked rice, Mexican chorizo, roasted bell peppers, and shrimp, sprinkled with grated cheese, and then toasted in the oven to melt the cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. vegetable oil
- 220g raw Mexican chorizo, casings removed
- Half a red bell pepper, diced
- Half a green bell pepper, diced
- 1 jalapeño, chopped
- 1 red onion, diced
- 2 tbsp garlic, minced
- 1 tbsp. round grain rice
- 1 cup lightly salted chicken broth
- 0.5 cups white wine
- 0.5 cups of water
- 6 large fresh poblano peppers
- 450 g shrimp, peeled and cut into 1 cm pieces.
- 3/4 cup grated cheddar
- 3/4 cup grated Monterey Jack cheese
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Cooking the dish according to the recipe:
- Heat the oil in a medium saucepan and add the chorizo, sautéing for 3 minutes. Add the bell pepper, jalapeño, onion, and garlic. Cook until the onion is translucent, then add the rice and stir until completely coated. Add all the liquids and stir over high heat for 3 minutes.
- Cover and reduce heat to low. Check the rice after 20 minutes to ensure it's cooked through.
- Preheat oven to 200°C.
- Place the poblano peppers on a baking sheet and roast for 15 minutes. Remove from the oven and let cool. Once cool, cut off the top quarter of each pepper and remove the membranes and seeds.
- When the rice is cooked, fluff it with a fork and add the shrimp. Stuff the poblano peppers with 1/6 of the rice filling. Place all the peppers on a baking sheet and bake in the oven for 10 minutes. Remove from the oven, mix the cheeses together, and sprinkle them over the peppers.
- Toast in the oven on broiler mode for 3 minutes to melt the cheese.
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