Italian Sausage & Shrimp Stuffed Poblano
This is our
take on stuffed peppers. I can’t stand bell peppers so we
use poblanos instead. I’m pretty sure you could use bell
peppers if you want.
seeded and minced
peppers, , cut in half with the seeds and ribs removed
(short, fat ones work better than long skinny ones)
peeled, deveined, and cut into ½” pieces
jack cheese, shreaded
Preheat the oven
to 400° and heat the oil in a large skillet that has a
cover. In the skillet, sauté the sausage, onion, jalapeno
and garlic over medium heat for about 5 minutes or until the
sausage is cooked. Add the rice, corn, chicken stock, wine,
water, salt, and Italian seasoning and bring to a boil.
Reduce the heat, cover and let simmer until the liquid is absorbed
and the rice is cooked (about 20-25 minutes).
While the rice is cooking, place the chiles on a baking sheet and
bake at 400° for 10 minutes then turn the peppers over and bake
for 10 more minutes or until they are soft. Once the chiles
are cooked set them aside.
When the rice is done, add the shrimp and tomatoes, turn the heat
to medium and sauté for about 5 minutes or until shrimp is
cooked. Now use a spoon to stuff each chile with the rice
mixture, top with cheddar and pepper-jack cheese, and place back
into the oven and turn on the broiler. Broil for about 6
minutes or until cheese melts and begins to turn golden.