Peppers Stuffed With Chorizo and Rice |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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DH hates anything green. lol) and said WOW- that looks AMAZING. This was the recipe, but of course I have tweeked it a little. They used whole poblanos which would be great. Please feel free to choose whichever you would like poblanos or bell peppers. Ingredients:
1 tablespoon oil |
1/2 lb chorizo sausage or 1/2 lb soy chorizo |
1 green bell pepper, diced (any color is fine, a mixture is very pretty) |
1 large jalapeno, minced, seeds removed if desired |
1 medium red onion, diced |
2 tablespoons garlic, minced |
1 cup rice |
1 cup low sodium chicken broth |
1/2 cup white wine |
1/2 cup water |
4 bell peppers, any color or 4 large poblano chiles |
1 lb shrimp, peeled, deveined |
1 1/2 cups colby-monterey jack cheese, shredded |
Directions:
1. In a medium saucepan, heat oil and chorizo, cook for 3 minutes.
2. Add bell pepper, jalapeno, onions and garlic. Cook until they begin to soften then add rice and cook until all the grains of the rice are coated with oil and the rice begins to take on a little color.
3. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low.
4. Preheat oven to 400 degrees F.
5. 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. Do not remove skin as it will help to hold the pepper together.
6. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture.
7. Place all the chiles on baking sheet and place into oven for 10 minutes.
8. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
9. Serve.
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