Stuffed Poblano Peppers with Spicy Mango Sauce

I made these once with shrimp but while shopping I saw some soy chorizo so I thought I’d give it a try.  I like this both ways but I must admit I liked the shrimp a bit more.  To make with shrimp just add chopped shrimp to the rice mixture and cook 3-5 minutes till shrimp is done.  If you prefer pork chorizo, cook it with the pepper/onion.

The mango sauce would also be nice with grilled fish or shrimp. Or add a little more lime and olive oil for a salad dressing.

Spicy Mango Sauce

  • 2 cups chopped mango
  • ½ banana chopped
  • 1 diced habenaro (seeded)
  • ¼ cup orange juice
  • Juice of one lime

Place all in blender and process till smooth.  Will keep in refrigertor for several days.

Stuffed Poblano Peppers

  • 1 tbsp olive oil
  • 1/3 cup diced red pepper
  • 2 jalapeno peppers diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups of corn (frozen-thawed or fresh)
  • 4 cups vegetable stock
  • 2 tbsp unsalted butter
  • 1 cup arborio rice
  • 1/4 cup dry white wine
  • 1 to 1 1/2 cups crumbled soy chorizo
  • 6 poblano peppers
  • 3/4 cup shredded cheese
  • chopped cilantro (optional)

In saute pan heat olive oil over medium heat.  Add the red pepper, jalapenos, and half the onion and saute for 2-3 minutes.  Add garlic and corn and saute for 3-4 minutes longer.  Remove from heat and set aside.

In a saucepan bring stock to simmer.  In a large saute pan heat the butter over medium high heat and add remaining onion, saute 1 minute.  Reduce heat to medium and add rice, stirring about a minute.  Make sure rice is coated evenly with butter.  Add white wine and cook till completely absorbed about 3 minutes.  Add 1/2 cup stock and stir with wooden spoon until completely absorbed.  Continue adding stock in 1/2 cup increments.  While rice is cooking heat soy chorizo in skillet.  After about 25 minutes rice should be almost done.

Add chorizo and reserved corn/pepper mixture.  Set aside and cool to room temperature.

Cut poblanos in half, leaving stem on one half.  Remove seeds and veins.  Arrange pepper halves in shallow casserole dish.  Fill with rice mixture and top with shredded cheese.  Bake in 350 oven covered for 15-20 minutes and uncovered another 10 minutes until peppers are cooked.  Serve with spicy fruit sauce and cilantro garnish.

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2 comments on “Stuffed Poblano Peppers with Spicy Mango Sauce

  1. Ankur Gupta says:

    This is an awesome recipe

  2. Claudia says:

    Can’t wait to try these! Just talked to carol and she gave me your site-love it!

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