23 May 2011

Shrimp & Chorizo Stuffed Poblano Peppers

Let's be honest here. Food network chefs are pretty cheesy now a days, aren't they? Yeah, I thought so too. I really can't remember the last time I watched Food Network either. I subscribe to the magazine, which I really like. I also follow FoodNetworkHumor.com which, if you haven't seen it (you really should), just bashed Food Network stars. If you like food and laughing at people, then it's for you.

Anyway, occasionally I use to watch Guy Fieri, whatever his cooking show was. The one with the outrageous background props and Nascar (or whatever it was) on a huge tv in the background. While I found him to get pretty annoying while cooking, I always thought his food was really appealing, and seemed to be the stuff I like to eat.

I must have cooked other Fieri recipes, but I can't remember, so this will be my first official one. And I loved it! I love the flavor, the amount of heat, the texture. I loved everything about these stuffed peppers. They are a meal in itself, I don't think I served anything along side of them (it really doesn't need anything else). If your poblanos are small, definitely use more of them. I believe I used 6 or 7 poblanos for this recipe.

Shrimp & Chorizo Stuffed Poblano Peppers
by Guy Fieri
  • 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
  1. DirectionsIn a medium saucepan, heat oil and chorizo, cook for 3 minutes.
  2. 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.
  3. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
  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.
  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. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.


  1. I love this idea! I've recently fallen in love with chorizo and I want to add it to everything.

  2. That's how I felt about chipolte peppers in adobo sauce...but now I want to add chorizo to everything. I saw your post about the cajun pizza. I often make homemade pizza with Chorizo & Shrimp & Spinach with a little bit of mozzerella cheese (no sauce required). Soooo good. I just sautee the chorizo a bit to make sure it's cooked through.

  3. Holy crap these look fantastic this morning!!! Breakfast of champions!!!

  4. my boyfriend would attack someone for these! they are delicious and baked!

  5. A. MAZE. ING. I MUUUUST have some of these gorgeous stuffed peppers. YUM!

  6. I know! I really need to make these again, they are Delicious!!!!!