Poblano stuffed with Chorizo, Shrimp and Rice

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.