Poblano Stuffed With Chorizo Shrimp And Rice Recipes

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ITALIAN STUFFED JALAPENOS



Italian Stuffed Jalapenos image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 pounds mild Italian sausage, casings removed
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese
Minced chives

Steps:

  • Preheat oven to 300 degrees F.
  • Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.
  • Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
  • Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
  • Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
  • Garnish with minced chives and Parmesan.

CHORIZO STUFFED POBLANO PEPPERS (CAN SUB SWEET PEPPERS)



Chorizo Stuffed Poblano Peppers (Can Sub Sweet Peppers) image

I love the smokey flavor of poblanos, but sweet peppers may be substituted. Adjust the amount of sweet peppers used if very large. Poblanos are smaller. Don't leave off a dollop of sour cream for it mellows the taste. A dish to be ready in 30 minutes for your own fiesta. From Home Made Simple.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

6 -8 large poblano peppers (or sweet peppers)
16 ounces chorizo sausage, removed from casing
1 medium onion, finely chopped
5 garlic cloves, minced
1 cup corn kernel (fresh or frozen)
2 tablespoons tomato paste
1/2 tablespoon oregano
2 tablespoons chopped cilantro
1/2 teaspoon cumin
1 cup Cotija cheese, crumbled (can sub feta or parmesan)
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
salt and pepper, to taste
sour cream

Steps:

  • Preheat oven to 425 degrees.
  • Heat a large non-stick skillet over medium-high heat. Saute chorizo for 6-8 minutes, gently breaking it up with a wooden spoon.
  • Stir in onions, garlic and corn. Cook for 2-3 more minutes, then add tomato paste, oregano, cilantro and cumin. Stir until well combined.
  • Mix in Cotija cheese, then remove from heat. Taste and season with salt and pepper as needed.
  • Slice poblano peppers lengthwise, keeping the stem intact and remove seeds. Spoon chorizo mixture into peppers and sprinkle with shredded cheese.
  • Arrange stuffed peppers in a baking dish. Add to the bottom of the pan, 2 tablespoons water. Grease a sheet of foil with oil on the underside. Place foil over baking dish, sealing tightly. Bake in a preheated oven for 20 minutes. Carefully remove foil (beware steam build-up) and continue to bake 15-20 minutes. Serve with dollops of sour cream.

SHRIMP-STUFFED POBLANO PEPPERS



Shrimp-Stuffed Poblano Peppers image

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

CHORIZO AND RICE-STUFFED POBLANO PEPPERS



Chorizo and Rice-Stuffed Poblano Peppers image

Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.

Provided by Donald C

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h50m

Yield 4

Number Of Ingredients 18

1 pound chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers
1 small onion, diced
1 small carrot, grated
1 small stalk celery, grated
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon adobo seasoning
1 teaspoon dried basil
1 teaspoon dried cilantro
1 cup cooked long-grain rice
1 tablespoon chopped fresh parsley
olive oil cooking spray
4 poblano peppers, halved and seeded
½ cup water
⅛ cup shredded Cheddar cheese
⅛ cup shredded mozzarella cheese
⅛ cup shredded pepper Jack cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
  • Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
  • Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g

SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE



Spicy Chorizo Stuffed Poblano Peppers With Cheese image

Fresh whole Poblano peppers blanched and stuffed with a spicy chorizo sausage, rice, and vegetable filling, covered in enchilada sauce and cheese and baked. Serve with refried beans and sour cream on the side... and you've got an explosion of flavor! I created this recipe after my husband planted jalapenos and harvested Poblanos... the seed company had labeled them wrong! A fortunate mistake in my opinion as these peppers are so delicious and this recipe really highlights their unique smoky flavor!

Provided by Dans La Lune

Categories     Pork

Time 30m

Yield 4 peppers, 2-4 serving(s)

Number Of Ingredients 11

4 poblano peppers, medium to large
2 tablespoons olive oil
1 lb chorizo sausage, ground
1 pint brown rice or 1 pint white rice, cooked
1 small onion, chopped
1/4 cup red bell pepper, chopped
1 tablespoon tomato paste
1/3 cup water
1/2 lime
1 cup cheese, grated (a blend of your choice, cheddar, Mont. Jack, etc... I just buy the "Mexican" blend at the store)
1/2 cup enchilada sauce, plus more for serving (make your own or buy a can of mild green chile enchilada sauce)

Steps:

  • *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
  • In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
  • Meanwhile, start a large pot of salted water to boil.
  • While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
  • Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
  • Start another pan on medium heat with a tablespoon of olive oil.
  • Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
  • Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
  • Next, add the rice, and mix all together. Stir in the tomato paste and water.
  • Add the cooked Chorizo sausage and stir well.
  • Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
  • Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
  • Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
  • Sprinkle cheese evenly over the tops of the peppers.
  • Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
  • Serve with extra enchilada sauce, refried beans, and sour cream.
  • Enjoy!

CHORIZO STUFFED POBLANO PEPPERS



Chorizo Stuffed Poblano Peppers image

Delicious and easy! Poblanos seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.

Provided by jiver

Categories     Appetizers and Snacks     Tapas

Time 1h30m

Yield 4

Number Of Ingredients 10

1 teaspoon olive oil
¾ pound bulk chorizo sausage
½ cup cooked rice
¼ cup diced onion
¼ cup taco sauce
¼ cup shredded Cheddar cheese
1 teaspoon ground cumin
2 poblano peppers, halved lengthwise and seeded
2 tablespoons taco sauce, or to taste
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
  • Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
  • Bake in preheated oven until peppers are tender, about 1 hour.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 12.2 g, Cholesterol 82.3 mg, Fat 36.5 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 13.9 g, Sodium 1237.6 mg, Sugar 1.3 g

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE



POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE image

Categories     Pepper

Yield 6 peppers

Number Of Ingredients 16

Ingredients
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

Steps:

  • 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.

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