Roasted Poblano Peppers Stuffed with Cauliflower Rice and Southwestern Spices

Poblano peppers are perfect for stuffing—they’re mild, earthy, and sweet, and they stay a vibrant forest green once roasted. Chock-full of savory ingredients like hearty cauliflower rice, fresh tomato, and Southwestern-style spices, these packed peppers are sure to satisfy.

They’re topped with melty Monterey Jack and guacamole, then finished off with a dollop of zesty crema and a sprinkle of minced chili. This dish is a delicious and satisfying vegetarian meal that’s full of flavor.

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Ingredients

2 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Riced CauliflowerView 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

6 teaspoon Cooking 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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce (except cauliflower rice). Halve poblanos lengthwise; remove ribs and seeds. Place poblanos on a baking sheet. Drizzle each half with oil; rub to coat. Season with salt and pepper. Roast on middle rack until softened, about 15 minutes.
2. Meanwhile, zest and quarter lime. Halve, peel, and dice onion. Dice tomato. Mince chili. In a small bowl, combine sour cream and lime zest to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 1-2 minutes. Add cauliflower rice and cook, stirring occasionally, until browned, 3-4 minutes. Stir in stock concentrate, Southwest spice, half the tomato, 1/4 cup water, 3/4 teaspoon salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat; stir in 1 tablespoon butter until melted.
4. Once poblanos are done roasting, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. (Tip: If your pan isn’t ovenproof, transfer filling and stuffed poblanos to a small baking dish.) Sprinkle poblano halves with Monterey Jack. Bake on middle rack until cheese melts, 2-3 minutes.
5. Meanwhile, in a medium bowl, combine guacamole, remaining tomato, and lime juice to taste. Season with salt and pepper.
6. Divide remaining filling and stuffed poblanos between plates. Top with guacamole, crema, and chili if desired. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use regular rice instead of cauliflower rice?

Yes, you can substitute cooked white or brown rice for the cauliflower rice, but note that the cooking time and texture will differ.

How do I make this dish dairy-free?

Use dairy-free sour cream and cheese alternatives, or omit the cheese and crema and top with extra guacamole.

Can I prepare this recipe in advance?

Yes, you can roast the poblanos and prepare the filling up to a day ahead. Assemble and bake just before serving.