Guy Fieri: What I’m making right now is with these chorizos, some chorizos, some jalapenos, garlic, all these peppers and onions that I just cut up and I’m going to be making a stuffing that’s going to go into poblano chili that I’ve got roasting in the oven right now. We need to get this smashed up a bit. Let it get some contact with the pan so it starts to break down and cook out some of that fat because I need some of the fat to help me cook these vegetables.

Alright, so there’s some cilantro chopped up. I’m going to get the jalapenos down right now. Those can get in there and that chorizo fat. We’re going to cook with some fat. If it’s oil or chorizo fat or bacon fat, so why not use the chorizo? Let’s get some green bell peppers and some red bell peppers in. As a matter of fact, everybody can go in the pool except the garlic right now. These are all cooked down a little bit. Then I’m going to be adding in some short grain rice in a little bit. Let that cook almost all the way; almost to the point where we would do service like we’d be ready to go on a table but because we’re going to be stuffing into these roasted peppers, we’re not going to cook it quite all the way.

Look at that. Look at the colors. It smells fantastic. Let me hit it with a little bit of kosher salt and a little cracked black. Alright, we’ll let this sit here and sweat out a bit and build some flavor. Let’s go grab these peppers. Okay, now the peppers have been in the oven 300 degrees three plus and let’s take a look at them. That’s exactly what we’re looking. So, it’s starting to wrinkle up a little bit. We don’t want to cook them all the way. We don’t want to get to the point where they’re overdone and they’re soggy because then they won’t hold together when we stuff them with this rice. So, those look good and I’m just going to let them cool down for a second. Let me fire my grill. Alright, there we go, on high.

Short-grain rice, a couple of the things I need, chicken stock, white wine and there’s my chicken. I forgot the basket again. Alright, chicken is marinating right there. Chicken stock, white wine, here we go. Look at that. I can even do a little bit more heat on that. I still want to be able to see the chorizo when I put it into the rice. I don’t want it to completely breakdown and I do want some flavor and some texture and a little bit not crunch out of the veggies but I don’t want to cook them to the point where I can’t notice them. Just before I put that rice and I'm going to cilantro in because a cilantro doesn’t want to participate in this big heat right now competing all those big flavors. Let me get some rice down. I’m going to do just about a cup of rice, short grain. Mix that in. Now, what’s going to happen is I’m going to mix this for a second and just let the oils of the chorizo mix around the grains of rice to let them become individual so they won’t clump together. And just for a little bit because what I’ll add to it right now is the liquids. So, the liquids I’ve got is going in because I'm going to do a half cup of water. There you go.

I’m going to do a full cup of chicken stock so that’ll put me at a cup and a half and I’m going to do a half cup of white wine. So, it should equal out, one cup of rice to two cups of liquid. There we go. Alright now, I'm going to throw in my garlic and get that mixture real quick and you can almost see the rice getting a little bit of a crunch to it. That’s dynamite! This is almost the way that you would start a paella or start a risotto. It’s with this way. I don’t know. This nearly has the chorizo in the risotto but the paella, okay. There we go. We’re heating some of the cilantro and then, here we go. We’re going to actually deglaze it with this chicken stock, white wine, and water. Excellent!

Okay, so what I’m going to be doing, lowering the heat, popping the lid, and starting to take the tops off of this so I can get ready to stuff them. Let’s take a look and the rice came out, dynamite. What I have here is some short-grain rice, little chorizo, some peppers, some red onion, some jalapenos, some garlic, and I've got some chicken stock, and white wine, all that to cook this. It looks great!

Okay, some 21-25 shrimp that have been deveined, deshelled, de-everything and what I’m going to do is I'm going to chop these up and put them into this rice. I’m going to stuff into these peppers. Now, the idea of why didn’t I put the shrimp in when I cooked the chorizo is because if you put the shrimp and they go to that whole cooking process of the rice, well they’re going to get also cooked inside these poblano chilies. If they get cooked inside the poblano chilies, well, they are going to be real nice little tough little nuggets so, what we’re going to do is give them a chance to only have one cooking process as possible. Okay, so those all get chopped up like that and then, everybody in the pool. And what’s going to happen is they’ll just take a moment in this rice and I’ll stir them up and then you guys are going to put them in the chilies.

Male 1: We get to stuff those help time.

Guy Fieri: You could stuff but don’t eat the rice right now because now, it has got semi uncooked shrimp in it. It will cook when it goes inside the chili but not right now, okay?

Okay and watch the pan, it’s hot. There you go and just fill them up to the top of the chili okay? Alright, let’s wash these off.

Male 2: Are we done with these?

Guy Fieri: Well, we got some extra for some other peppers. Let me grab these. I'm going to pop these in the oven. We’re going to go in for about another 15 minutes, 10 minutes, but I’ll take them out at one point and put some cheese on the top and let them melt. If I put the cheese now, the cheese will melt everywhere. The peppers are done; stuffed poblanos with shrimp, rice, chorizo, peppers. See, you can just grab one like this because I don’t have a spatula for you.

Male 1: I got to get onto this.

Male 2: That’s a little warm.

Male 1: We have to say this is awesome.

Guy Fieri: That’s outstanding. I got to pause them. I got the part-time, I got the poblano. I’m out of here. Take it easy.