Poblano stuffed with chorizo, prawns and rice
- Preparation Time15 mins
- Cooking Time45 mins
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.