Mexican Cauliflower Rice-Stuffed Poblanos

Name: Mexican Cauliflower Rice-Stuffed Poblanos with Guacamole & Zesty Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 unit Poblano Pepper; 12 oz Cauliflower; 1 Onion; 1 Tomato; 1 Lime; 1 unit Chili Pepper; 4 tbsp Sour Cream; 1 Egg; 1 tbsp Southwest Spice Blend; 1/2 cup Monterey Jack Cheese; 4 tbsp Guacamole; 6 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with 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

2 unit Poblano Pepper
12 oz Cauliflower
1 Onion
1 Tomato
1 Lime
1 unit Chili Pepper
4 tbsp Sour Cream
1 Egg
1 tbsp Southwest Spice Blend
1/2 cup Monterey Jack Cheese
4 tbsp Guacamole
6 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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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.

Halve poblanos lengthwise; remove ribs and seeds. Drizzle each half with oil; season with salt and pepper.

Place poblanos on a baking sheet and 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.
4

Once poblanos are done roasting, 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 to a small baking dish.) Sprinkle poblano halves with Monterey Jack.

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

Meanwhile, place guacamole in a medium bowl; mix with 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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