Stuffed Poblano Peppers with 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. 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 guacamole, then finished off with a dollop of zesty crema and a sprinkle of chili. This dish is a crowd-pleaser that brings bold flavors to your table.

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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

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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cook the jasmine rice according to package directions, but replace half the water with veggie stock concentrate for extra flavor. Fluff and set aside.
3. While the rice cooks, dice the onion and tomato. Finely chop the chili pepper (remove seeds for less heat).
4. In a skillet over medium heat, sauté the onion until translucent, about 3 minutes. Add the tomato, chili pepper and Southwest spice blend. Cook for 2 minutes.
5. Combine the cooked rice with the skillet mixture. Season with salt and black pepper to taste.
6. Slice the poblano peppers in half lengthwise and remove the seeds and membranes. Place them on a baking sheet.
7. Stuff each pepper half with the rice mixture, pressing gently. Top with shredded Monterey Jack cheese.
8. Bake for 10 minutes, until the cheese is melted and bubbly.
9. While the peppers bake, prepare the zesty crema: mix sour cream with a squeeze of lime juice and a pinch of salt.
10. Serve the stuffed peppers with a dollop of guacamole and a drizzle of zesty crema. Garnish with extra chili if desired.

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, but adjust cooking time accordingly.

How do I make this dish dairy-free?

Use a dairy-free cheese alternative and replace sour cream with a plant-based version.

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers up to a day in advance and bake them just before serving.