Go-To Recipes: Stuffed Poblano Peppers

Ingredients

2 tablespoon olive oil

½ pound chorizo

1 pound shrimp, shelled and deveined and cut into small pieces

3 cloves garlic minced

1 jalapeno seeded and minced

½ red pepper diced

½ green pepper diced

½ onion (any color) diced

½ cup chopped cauliflower (use food processor)

4 poblano chiles

½ cup chicken stock

½ cup parmesan cheese (can substitute with cheddar)

Directions

1.    Preheat oven to 450 degrees F.

2.    Place poblano chiles on baking sheet and bake for 15-20 min. Once finished, let cool, cut off the top 1/3 of each chile, and remove all of the insides.

3.    While the poblanos are in the oven, heat the olive oil in a sauce pan and once hot add the chorizo. Cook until browned and then add the peppers, jalapeno, onions and garlic and cook for several more minutes. Then add the cauliflower (you should chop it into rice size pieces using a food processor in advance) and then add the chicken stock and stir. Cover and let reduce on low heat.

4.    Once the liquid has reduced, add in the shrimp and cook for three minutes (or until shrimp is pink).

5.    Stuff each pepper with a heaping portion of the chorizo and shrimp mixture and place them back on the baking sheet. Place into the oven for 10-15 minutes and then remove from the oven and top with your desired amount of cheese. Set the oven to broil and put the stuffed poblanos back into the over for 3-5 minutes. Remove and serve.