Roasted Poblano Peppers Stuffed with Cauliflower Rice and Guacamole

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.

Topped with melty Monterey Jack and guacamole, then finished with a dollop of zesty crema and a sprinkle of minced chili, this dish brings bold flavors and textures to your table. It’s a wholesome, veggie-forward meal that’s as colorful as it is delicious.

Log in to save recipes and build weekly shopping lists.

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. Halve poblanos lengthwise; remove ribs and seeds. Drizzle each half with oil; season with salt and pepper. Place poblanos on a baking sheet and 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 cheese. Bake on middle rack until cheese melts, 2-3 minutes.
5. Meanwhile, place guacamole in a medium bowl; mix with 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 frozen cauliflower rice?

Yes, frozen cauliflower rice works well. Thaw and drain it first to remove excess moisture, then cook as directed.

What can I substitute for Monterey Jack cheese?

You can use shredded cheddar, pepper jack or a Mexican cheese blend for a similar melt and flavor.

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.