Stuffed Poblano Peppers with Cauliflower Rice, Guacamole and Zesty Crema

Poblano peppers are perfect for stuffing-they’re mild, earthy and sweet and they stay a vibrant forest green once roasted. These stuffed poblanos are chock-full of savory ingredients like hearty cauliflower rice, fresh tomato and Southwestern-style spices. Topped with melty Monterey Jack and creamy guacamole, then finished with a dollop of zesty crema and a sprinkle of minced chili, they’re sure to satisfy.

This recipe is a fantastic way to enjoy a flavorful, veggie-forward meal that’s both comforting and a little bit spicy. The combination of textures and tastes-from the tender pepper to the crunchy cauliflower rice to the cool crema-makes every bite exciting. Serve them as a main dish or a hearty side.

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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

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) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Halve the poblano peppers lengthwise and remove seeds and membranes. Place them cut-side down on the prepared baking sheet. Roast for 10 minutes, until slightly softened.
3. While peppers roast, heat 2 teaspoons of cooking oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes.
4. Add the cauliflower rice, Southwest spice blend and veggie stock concentrate to the skillet. Cook, stirring, for 3-4 minutes until the cauliflower is tender and the liquid is absorbed. Season with salt and black pepper to taste. Remove from heat and stir in the diced tomato.
5. Remove roasted peppers from the oven. Flip them cut-side up. Divide the cauliflower rice mixture evenly among the pepper halves. Top each with shredded Monterey Jack cheese.
6. Return the stuffed peppers to the oven and bake for 5-7 minutes, until the cheese is melted and bubbly.
7. While peppers bake, prepare the zesty crema: In a small bowl, combine sour cream, the juice of half the lime and a pinch of salt. Stir until smooth.
8. To serve, place a stuffed pepper on each plate. Top with a dollop of guacamole, a drizzle of zesty crema and a sprinkle of minced chili pepper. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use regular rice instead of cauliflower rice?

Yes, you can substitute cooked white or brown rice for the cauliflower rice. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this recipe ahead of time?

You can prepare the cauliflower rice filling and roast the peppers in advance. Assemble and bake just before serving.