Stuffed Poblano Peppers with Avocado Salsa and Zesty Crema

Poblano peppers are perfect for stuffing. They’re mild, earthy and sweet, plus 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 and avocado salsa, then finished off with a dollop of zesty crema and a sprinkle of chili. Serve them as a main course or a hearty side dish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cook the jasmine rice according to package directions, using the veggie stock concentrate instead of plain water. Once cooked, fluff with a fork and set aside.
3. While the rice cooks, prepare the poblano peppers: cut them in half lengthwise and remove the seeds and membranes. Place them on a baking sheet, drizzle with cooking oil and roast for 10 minutes until slightly softened.
4. Meanwhile, dice the onion, tomato and chili pepper. In a skillet over medium heat, add the olive oil and cook the onion and chili for 2-3 minutes until softened. Add the tomato and Southwest spice blend and cook for another 2 minutes.
5. Combine the cooked rice with the onion-tomato mixture. Stir in half of the Monterey Jack cheese.
6. Stuff each poblano half with the rice mixture, then top with the remaining Monterey Jack cheese.
7. Return the stuffed poblanos to the oven and bake for 10 minutes, until the cheese is melted and bubbly.
8. While the peppers bake, make the avocado salsa: halve the avocado, remove the pit and scoop the flesh into a bowl. Mash with a fork to your desired consistency. Squeeze in the lime juice and season with salt to taste.
9. In a small bowl, mix the sour cream with a squeeze of lime juice to make the zesty crema.
10. Serve the stuffed poblanos topped with avocado salsa and a drizzle of zesty crema. Sprinkle with chopped chili pepper if desired.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed poblanos up to a day in advance and refrigerate them. Bake just before serving, adding a few extra minutes if needed.

What can I use instead of sour cream for the crema?

Greek yogurt or a dairy-free yogurt alternative works well as a substitute for sour cream.

How do I store leftovers?

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