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, a vibrant avocado salsa (think delicious, extra-chunky guac) and finished off with a dollop of zesty crema. This dish is a complete meal that’s both comforting and fresh.

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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

2 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. Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce. Halve poblanos lengthwise; remove cores. Drizzle each with vegetable oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, about 15 minutes.
2. Meanwhile, bring 1.25 cups salted water to a boil in a small pot. Stir in rice. Cover and reduce heat to low. Cook until tender, about 15 minutes. Halve, peel and dice onion. Dice tomato. Zest and quarter lime. Finely mince chili, removing ribs and seeds for less heat. In a small bowl, combine sour cream, lime zest and 1 tablespoon water. Season with salt and pepper. Set aside.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. (Tip: Use a nonstick, ovenproof pan if you have one.) Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, Southwest spice blend, 2 tablespoons water, salt, pepper and half the tomato. Cook, stirring, until softened, 2-3 minutes. Turn off heat.
4. Once rice has cooked, stir into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
5. Once poblanos are done roasting, stuff each with as much of the rice mixture as will fit. Place in pan with remaining rice mixture, nestling each poblano half in the rice. Sprinkle evenly with cheese. Transfer pan to oven. Bake until cheese melts and is slightly crisp, 7-8 minutes. (If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.)
6. Meanwhile, halve, peel and pit avocado, then dice. Place in a medium bowl with remaining tomato and juice from 2 lime wedges. Season with salt and pepper; toss to combine. Divide stuffed poblanos and rice mixture 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. Adjust cooking time accordingly.

How do I make the crema less tangy?

Add a pinch of sugar to the sour cream mixture to balance the acidity.

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers and refrigerate them unbaked. When ready to serve, bake as directed, adding a few extra minutes if needed.