Poblano stuffed with Chorizo, Shrimp and Rice

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 341.7
  • Total Fat: 20.1 g
  • Cholesterol: 156.6 mg
  • Sodium: 1,009.7 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 25.0 g

View full nutritional breakdown of Poblano stuffed with Chorizo, Shrimp and Rice calories by ingredient


recipe courtesy of Guy Fieri recipe courtesy of Guy Fieri
Number of Servings: 8


    1 T. oil
    1/2 pound mexican-style chorizo
    1/2 red bell pepper
    1/2 green bell pepper
    1 jalapeno (optional)
    1/2 red onion, diced
    2 T garlic, minced
    1 cup short-grain rice
    1/2 cup white wine
    1/2 cup water
    8 large fresh poblano chiles
    1 pound shrimp, cut into 1/2-inch pieces
    3/4 cup cheddar cheese, shredded
    3/4 cup jack cheese, shredded


in a med. sauce pan, heat oil and chorizo, cook for 3 minutes. Add pepper, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all grains of 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.

Place poblano chiles on baking sheet and bake for 15 min. Remove from oven and let cool. Once, cookl, 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 1/8 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 min. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 min. to melt cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user THEQUEEN1967.

Member Ratings For This Recipe

  • no profile photo

    thanks for sharing - 5/29/21

  • no profile photo

    This was great! Both my teenagers loved it, as did I! We'll be making it again! Thanks - 8/21/09