Whole-Grain Stuffed Poblano Peppers with Guacamole and Zesty Crema

These roasted poblano peppers are packed with a hearty, flavorful filling of whole-grain rice, onions, tomatoes and Southwestern spices. Topped with melty Monterey Jack cheese, creamy guacamole and a zesty lime crema, they make a satisfying vegetarian main dish.

The mild, earthy sweetness of the poblanos pairs perfectly with the savory stuffing and bright, tangy toppings. This recipe is a wonderful way to enjoy a classic Mexican-inspired meal at home.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Halve the poblano peppers lengthwise, remove stems and seeds. Drizzle each half with vegetable oil, season with salt and pepper. Place on a baking sheet and roast until softened, 15-17 minutes.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Meanwhile, dice the onion and tomato. Zest and quarter the lime. Mince the chili pepper (if using). In a small bowl, mix sour cream with lime zest, salt and pepper. Add water 1 teaspoon at a time until drizzling consistency.
3. Heat olive oil in a large ovenproof pan over medium-high heat. Add onion and cook until slightly softened, 3-4 minutes. Add stock concentrate, Southwest spice, half the diced tomato, 2 tablespoons water, salt and pepper. Cook until softened, 2-3 minutes. Turn off heat.
4. Stir cooked rice into the pan with the vegetables until combined. Return to medium-high heat, add butter and stir until melted. Season with salt and pepper. Turn off heat.
5. Stuff each roasted poblano half with as much filling as will fit. Nestle the stuffed peppers into the pan with the remaining filling. If your pan isn’t ovenproof, transfer mixture to a baking dish and arrange peppers on top. Sprinkle shredded Monterey Jack over the peppers. Bake until cheese is melted and slightly crisp, 7-8 minutes.
6. Meanwhile, toss the remaining diced tomato with a squeeze of lime juice, salt and pepper. Divide the filling and stuffed peppers between plates. Top with guacamole, seasoned tomato, zesty crema and minced chili (if desired). Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust the cooking time and water amount according to the rice type.

Can I make this dish vegan?

To make it vegan, omit the cheese and butter and use a plant-based sour cream or crema. The guacamole is already vegan.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.