Recipe for POBLANO CHILES STUFFED WITH CHORIZO AND RICE

POBLANO CHILES STUFFED WITH CHORIZO AND RICE
Entrees
Contributed by: Melany Stowe
Ingredients: 6 large, fresh poblano chiles 1 tablespoon oil 1â�„2 pound chorizo (Mexican-style sausage) 1â�„2 red bell pepper, diced 1â�„2 green bell pepper, diced 1 red onion, diced 1 cup medium-grain rice 1 cup chicken stock 1â�„2 cup white wine or white grape juice 1â�„2 cup water 3â�„4 cup cheddar cheese, shredded 3â�„4 cup Jack cheese, shredded Â
Preheat oven to 400 degrees. Place poblano chiles on baking sheet and bake for 13 minutes. Remove from oven and let cool.Â Once cool, cut top 1â�„4 of chile off and remove ribs and seeds. In a medium saucepan, cook in oil for 3 minutes.Â Add peppers and onions and cook until they are tender (5-7 minutes).Â 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 20 minutes. When rice is finished cooking, stuff chiles with 1â�„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.
(This recipe was contributed as part of a "Cook of the Week" feature.)