Stuffed Poblano Peppers with Rice, Chorizo, and Shrimp

Ingredients:

• 1 tbsp. vegetable oil
• 220g raw Mexican chorizo, casings removed
• Half a red bell pepper, diced
• Half a green bell pepper, diced
• 1 jalapeño, chopped
• 1 red onion, diced
• 2 tbsp garlic, minced
• 1 tbsp. round grain rice
• 1 cup lightly salted chicken broth
• 0.5 cups white wine
• 0.5 cups of water
• 6 large fresh poblano peppers
• 450 g shrimp, peeled and cut into 1 cm pieces.
• 3/4 cup grated cheddar
• 3/4 cup grated Monterey Jack cheese

Preparation:

1. Heat the oil in a medium saucepan and add the chorizo, sautéing for 3 minutes. Add the bell pepper, jalapeño, onion, and garlic. Cook until the onion is translucent, then add the rice and stir until completely coated. Add all the liquids and stir over high heat for 3 minutes.
2. Cover and reduce heat to low. Check the rice after 20 minutes to ensure it's cooked through.
3. Preheat oven to 200°C.
4. Place the poblano peppers on a baking sheet and roast for 15 minutes. Remove from the oven and let cool. Once cool, cut off the top quarter of each pepper and remove the membranes and seeds.
5. When the rice is cooked, fluff it with a fork and add the shrimp. Stuff the poblano peppers with 1/6 of the rice filling. Place all the peppers on a baking sheet and bake in the oven for 10 minutes. Remove from the oven, mix the cheeses together, and sprinkle them over the peppers.
6. Toast in the oven on broiler mode for 3 minutes to melt the cheese.