Poblano stuffed with chorizo, prawns and rice

  • 1 tbsp oil
  • 225g Mexican-style chorizo
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 jalapeno, minced
  • 1 red onion, diced
  • 15g garlic, minced
  • 200g short-grain rice
  • 240ml low-salt chicken stock
  • 120ml white wine
  • 120ml water
  • 4 large, fresh poblano chillies
  • 450g prawns, shelled, cut into 1cm pieces
  • 90g Cheddar, grated
  • 90g Jack cheese, grated
1) In a medium saucepan, heat the oil and cook the chorizo for 3 mins. Add the peppers, jalapeno, onions and garlic. Cook until translucent, then add the rice and cook until all the grains of the rice are coated with oil.

2) Add the stock, white wine and water and stir over a high heat for 3 minutes, then cover and reduce the heat to low. Check the rice for doneness after 20 mins.

3) Preheat the oven to 200C/Gas 6. Place the poblano chillies on a baking sheet and bake for 15 mins. Remove from the oven and allow to cool. Once cool, cut the top 1/4 of chilli off and remove the ribs and seeds.

4) When the rice is finished cooking, fluff with a fork and stir in the prawns. Stuff the chillies with the rice mixture then place them on a baking sheet and put into the oven for 10 minutes.

5) Remove from the oven, mix the cheeses together and cover the chillies with cheese. Grill for 3 minutes to melt and brown the cheese.

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