Stuffed Poblano Peppers with Cauliflower Rice, Ground Beef and Guacamole

Poblano peppers are a fantastic choice for stuffing-they’re mild, earthy and slightly sweet and they hold their shape beautifully when roasted. In this recipe, we fill them with a savory mixture of ground beef, cauliflower rice, fresh tomato and Southwestern spices, then top everything with melty Monterey Jack cheese.

Once baked, the peppers are finished with a dollop of guacamole and a zesty crema made with sour cream and lime. A sprinkle of minced chili adds a final pop of color and heat. Serve these stuffed poblanos for a satisfying, low-carb meal that’s packed with flavor.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView 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

12 ounce Cauliflower RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Halve the poblano peppers lengthwise and remove the seeds and membranes. Place them cut-side up on the prepared baking sheet. Roast for 10 minutes until slightly softened.
3. While the peppers roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 minutes. Drain excess fat if needed.
4. Add the diced onion and cook until softened, about 3 minutes. Stir in the cauliflower rice, diced tomato, Southwest spice blend and veggie stock concentrate. Cook for 3-4 minutes until the cauliflower is tender. Season with salt and pepper to taste.
5. Remove the poblano halves from the oven. Spoon the beef and cauliflower mixture evenly into each half. Top with shredded Monterey Jack cheese.
6. Return the stuffed peppers to the oven and bake for 10 minutes, until the cheese is melted and bubbly.
7. While the peppers bake, prepare the zesty crema: In a small bowl, combine the sour cream and the juice of half the lime. Stir until smooth. Mince the chili pepper (remove seeds for less heat) and set aside.
8. Remove the stuffed peppers from the oven. Top each with a dollop of guacamole and a drizzle of the zesty crema. Sprinkle with minced chili pepper. Serve immediately with lime wedges on the side.

Recipe Tips

FAQ

Can I make this recipe vegetarian?

Yes, simply omit the ground beef and add extra cauliflower rice or black beans for protein.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I use a different cheese?

Absolutely! Cheddar, pepper jack or a Mexican blend would all work well in this recipe.