Well tonight's dinner was AWESOME. I saw Guy Fieri make it on his show, Guy's Big Bite, on the Food Network and was instantly jealous because I don't eat meat so no chorizo for me. But then I finally found a package of the elusive Soyrizo, a magical vegetarian substitute for chorizo. I'd been looking for it all summer to no avail, but then stumbled across it last week while grocerying for my boss. I was thrilled and knew I had to make this recipe.
It was very easy to do and was fantastic. The soyrizo worked really well in it. I don't know what chorizo is supposed to taste like, having never eaten the real one, but it doesn't matter because this was still so yummy and super-spicy. We loved it. And the shrimp cooked perfectly, which surprised me since they go into the stuffed pepper raw. This is a definite make-again.
Poblano Stuffed with Chorizo, Shrimp and Rice
1 tablespoon oil
1/2 pound Mexican-style chorizo (Note: I used Soyrizo!)
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
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.
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.
Yield: 6 servings