Mexi-Cauli Rice Stuffed Poblanos

Name: Mexi-Cauli Rice Stuffed Poblanos with Ground Beef, Guacamole & Zesty Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Egg; 1 Onion; 4 tbsp Sour Cream; 2 unit Long Green Pepper; 12 oz Cauliflower; 10 oz Ground Beef; 1/2 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 4 tbsp Guacamole; 1 tbsp Southwest Spice Blend; 1 unit Chili Pepper; tsp Salt, tsp; tsp Black Pepper, tsp

with Ground Beef, Guacamole & Zesty Crema

By Recipe0 System

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 cauliflower rice, fresh tomato, and Southwestern-style 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 minced chili.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 Onion
4 tbsp Sour Cream
2 unit Long Green Pepper
12 oz Cauliflower
10 oz Ground Beef
1/2 cup Monterey Jack Cheese
1 Tomato
1 Lime
4 tbsp Guacamole
1 tbsp Southwest Spice Blend
1 unit Chili Pepper
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce (except cauliflower rice).

Halve poblanos lengthwise; remove ribs and seeds. Place poblanos on a baking sheet, cut sides down. Drizzle each half with oil; rub to coat. Season with salt and pepper.

Roast on middle rack until softened, 15 minutes.
2

Meanwhile, zest and quarter lime (for 4 servings, zest one lime and quarter both). Halve, peel, and dice onion. Dice tomato. Mince chili.

In a small bowl, combine sour cream and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3

Heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 1-2 minutes.

Add cauliflower rice and cook, stirring occasionally, until browned, 3-4 minutes.

Stir in stock concentrate, Southwest Spice, half the tomato, ¼ cup water, ¾ tsp salt, and pepper. (For 4 servings, use 1⁄3 cup water and 1½ tsp salt.) Cook, stirring, until softened, 2-3 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

Add beef along with onion. Cook, breaking up meat into pieces, until beef is browned and cooked through and onion is softened, 4-6 minutes
4

Once poblanos are done roasting, carefully stuff each half with as much filling as will fit. Nestle into pan with remaining filling. (TIP: If your pan isn’t ovenproof, transfer filling and stuffed poblanos now to a small baking dish.) Sprinkle poblano halves with Monterey Jack.

Bake on middle rack until cheese melts, 2-3 minutes.
5

Meanwhile, in a medium bowl, combine guacamole, remaining tomato, and lime juice to taste. Season with salt and pepper.
6

Divide remaining filling and stuffed poblanos between plates. Top with guacamole, crema, and chili if desired. Serve with any remaining lime wedges on the side.

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