Stuffed Poblanos (Chorizo, Shrimp, Rice)

I have another confession. I have yet to successfully "sneak" anything into P's diet. Or to successfully "sneak" a vegetarian meal in. All the vegetarian meals I make are for just me, usually for lunches during the week. This week, I decided to try and sneak in Soyrizo instead of chorizo into this recipe. I mean, the chorizo is not the main meat, just there for the flavor. So I put the pork chorizo back on the shelf, and took home the Soyrizo. First thing when I get home....P helps to put groceries away and spots the Soyrizo. Sigh. So much for being sneaky.

Once the peppers were done though, P didn't even notice that I used the Soyrizo. It did the trick, and had all the flavor needed for this dish. And was A LOT better for you! I also used long grain brown rice for this recipe. It did extend the cooking time a bit, but is so much better for you!

Recipe adapted from Food Network-Guy Fieri
1 tablespoon oil
1/2 pound Mexican-style chorizo, I used Soyrizo!
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 jalapeno, minced
1/2 red onion, diced
2 tablespoons garlic, minced
1 cup long grain brown rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
6 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
1 cup shredded mixed Mexican cheese

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 40-50 minutes.

 I just love how red and green peppers look! 

The mixture before rice is added.

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 and peel. Split open.

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.

Yum! These were really good! I highly recommend trying this!