Best 6 Poblano Stuffed With Chorizo Shrimp And Rice Recipes
Embark on a culinary journey to savor the tantalizing flavors of Poblano Stuffed with Chorizo, Shrimp, and Rice. This delectable dish combines the essence of Mexican cuisine with the vibrant flavors of the sea. The succulent shrimp, savory chorizo, and aromatic rice blend harmoniously within the roasted poblano peppers, creating a symphony of tastes that will captivate your palate. Discover the art of preparing this traditional Mexican dish with our step-by-step guide, ensuring a perfect balance of flavors and textures. Unveil the secrets of roasting poblano peppers to achieve their smoky, slightly charred exterior, while preserving their tender flesh. Learn the technique of sautéing chorizo and shrimp, infusing them with a delightful blend of spices and aromatics. Master the art of cooking fluffy and flavorful rice, the perfect accompaniment to the rich filling. Explore variations of this versatile dish, such as Poblano Stuffed with Rajas con Crema, a vegetarian delight featuring roasted poblano peppers stuffed with a creamy corn and cheese filling. Delve into the world of Poblano Stuffed with Ground Beef and Potatoes, a hearty and comforting dish that combines the flavors of ground beef, potatoes, and tangy tomato sauce. Whichever variation you choose, prepare to tantalize your taste buds with this flavorful and authentic Mexican dish.
Let's cook with our recipes!
SHRIMP-STUFFED POBLANO PEPPERS
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
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
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
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
CHORIZO STUFFED POBLANO PEPPERS
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
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
ITALIAN STUFFED JALAPENOS
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.
RIO BRAVO RICE-STUFFED POBLANOS
A quick and easy vegeterian dish from Rice to the Rescue. Poblano's are so mild, they almost taste like sweet green peppers. Add chopped jalapenos to give spicy kick.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside.
- Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
- --------------------------------------------------------------------------------.
Nutrition Facts : Calories 361.9, Fat 15.1, SaturatedFat 8.2, Cholesterol 45.5, Sodium 264, Carbohydrate 46.4, Fiber 5.9, Sugar 1.6, Protein 13.8
CHORIZO-STUFFED POBLANO PEPPERS
A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.
Provided by CookingWithShelia
Categories Poblano Pepper Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
- Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
- Bake in the preheated oven until cheese melts, about 10 minutes.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g
Tips:
- Choose the Right Poblano Peppers: Select large, firm poblano peppers with smooth, dark green skin. Avoid any peppers with blemishes or bruises.
- Properly Roast the Poblano Peppers: For an authentic smoky flavor, roast the poblano peppers directly over an open flame or under a broiler until the skin is blistered and blackened. This process helps enhance the pepper's flavor and makes peeling easier.
- Handle the Peppers with Care: Roasted poblano peppers are delicate, so handle them gently to prevent tearing. Use tongs or a fork to transfer them to a bowl or colander to cool.
- Effectively Remove the Pepper Skins: Once the peppers are cool enough to handle, carefully peel off the charred skin. Work patiently to avoid tearing the pepper flesh.
- Prepare the Filling in Advance: To save time and ensure the filling is well-blended, prepare the chorizo, shrimp, rice, and vegetable mixture ahead of time. This allows the flavors to meld and makes assembling the stuffed poblanos a breeze.
- Generously Stuff the Poblanos: Don't be shy about stuffing the poblanos. Pack the filling tightly to ensure they are plump and flavorful. Secure the filling by folding the top edges of the peppers inward.
- Use a Baking Dish with Sides: Choose a baking dish with sides to prevent the sauce from spilling over during baking. This also helps create a moist environment, ensuring the stuffed poblanos cook evenly.
- Bake at the Right Temperature: Bake the stuffed poblanos at a moderate temperature (around 375°F or 190°C) to allow the filling to cook thoroughly without overcooking the peppers.
Conclusion:
Poblano peppers stuffed with chorizo, shrimp, and rice is a delightful and versatile dish that combines the smoky flavors of roasted poblanos with a savory filling. By following the tips and techniques outlined in this article, you can create a flavorful and visually stunning meal that is sure to impress your family and friends. Whether served as a main course or as part of a Mexican-inspired spread, these stuffed poblanos offer a unique and memorable culinary experience. So, gather your ingredients, fire up your kitchen, and embark on a journey of culinary exploration with this delectable recipe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
