Mexican Cauliflower Rice-Stuffed Poblanos

🥘 Ingredients

• butter
  1 tbsp
• chili pepper
  1
• cooking oil
  2 tbsp
• guacamole
  2 tbsp
• limes
  2
• monterey jack cheese
  ½ cup
• poblano peppers
  2
• riced cauliflower
  1 c
• roma tomatoes
  2
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• veggie stock concentrate
  1 unit
• yellow onion
  ½

🍳 Cookware

• baking sheet
• small bowl
• large pan
• medium bowl

1. 

   1

   poblano peppers riced cauliflower yellow onion roma tomatoes limes chili pepper sour cream veggie stock concentrate southwest spice blend monterey jack cheese guacamole cooking oil butter

   poblano peppers: 2, riced cauliflower: 1 c, yellow onion: ½, roma tomatoes: 2, limes: 2, chili pepper: 1, sour cream: 2 tbsp, veggie stock concentrate: 1 unit, southwest spice blend: 1 tsp, monterey jack cheese: ½ cup, guacamole: 2 tbsp, cooking oil: 2 tbsp, butter: 1 tbsp
2. 

   2

   Preheat oven to 425°F. Wash and dry produce. Halve poblano peppers lengthwise, remove ribs and seeds, drizzle with oil, and season with salt and pepper. Place on a baking sheet and roast until softened for ⏱️ 15 minutes .
3. 

   3

   Meanwhile, zest and quarter limes. Halve, peel, and dice yellow onion. Dice roma tomatoes. Mince chili pepper. In a small bowl , combine sour cream and lime zest. Add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
4. 

   4

   Heat cooking oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened for 1-2 minutes. Add riced cauliflower and cook until browned for ⏱️ 3 minutes . Stir in veggie stock concentrate, southwest spice blend, half the tomatoes, ¼%cup water, ¾%tsp salt, and pepper. Cook until softened for ⏱️ 2 minutes . Turn off heat and stir in butter until melted.
5. 

   5

   Once poblanos are done roasting, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. Sprinkle poblano halves with monterey jack cheese. Bake on middle rack until cheese melts for ⏱️ 3 minutes .
6. 

   6

   Meanwhile, place guacamole in a medium bowl ; mix with remaining tomatoes and lime juice to taste. Season with salt and pepper.
7. 7

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