Stuffed Poblano Peppers with Avocado Salsa and Zesty Crema

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 whole grains, fresh tomato and Southwestern spices, these packed peppers are sure to satisfy.

They’re topped with melty Monterey Jack, vibrant avocado salsa (think: delicious, extra-chunky guac) and finished off with a dollop of zesty crema. This dish is a crowd-pleaser that brings bold flavors to your table.

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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

1 unit AvocadoView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve poblanos lengthwise; remove stems and seeds. Drizzle each half with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, 15-17 minutes.
2. In a small pot, combine rice, 1¼ cups water and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Meanwhile, dice onion and tomato. Zest and quarter lime. Mince chili, removing seeds for less heat. In a small bowl, combine sour cream, lime zest to taste, salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
3. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, Southwest Spice, half the tomato, 2 TBSP water, salt and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat.
4. Stir cooked rice into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter until melted. Turn off heat. Season with salt and pepper.
5. Once poblanos are roasted, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle poblano halves with Monterey Jack. Bake until cheese is melted and slightly crisp at edges, 7-8 minutes.
6. Meanwhile, dice avocado. Toss in a medium bowl with remaining tomato and a squeeze of lime juice. Season with salt and pepper. Divide filling and stuffed poblanos between plates. Top with avocado salsa, crema and chili if desired. Serve with remaining 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, but adjust cooking time and liquid accordingly.

How do I make the crema thicker?

Add less water when thinning the sour cream mixture or use full-fat sour cream for a thicker consistency.

Can I prepare this dish ahead of time?

You can roast the peppers and cook the rice mixture in advance. Assemble and bake just before serving for best results.