Mexican Cauliflower Rice-Stuffed Poblanos

🥘 Ingredients

• Monterey Jack cheese
  1 c
• Southwest Spice Blend
  2 tbsp
• Veggie Stock Concentrate
  2 unit
• butter
  2 tbsp
• chili pepper
  1 unit
• cooking oil
  10 tbsp
• guacamole
  1/2 c
• lime
  2 unit
• pepper
• poblano pepper
  4 unit
• riced cauliflower
  24 oz
• roma tomato
  2 unit
• salt
  3/4 tsp
• sour cream
  1/2 c
• water
• yellow onion
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblano pepper lengthwise; remove ribs and seeds. Drizzle each half with cooking oil ; season with salt and pepper . Place poblanos on a baking sheet and roast on middle rack until softened ⏱️ 15 minutes .

   poblano pepper: 4 unit, cooking oil: 10 tbsp, salt, pepper
2. 

   2

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

   lime: 2 unit, yellow onion: 2 unit, roma tomato: 2 unit, chili pepper: 1 unit, sour cream: 1/2 c, water
3. 

   3

   Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened ⏱️ 2 minutes . Add riced cauliflower and cook, stirring occasionally, until browned ⏱️ 4 minutes . Stir in Veggie Stock Concentrate , Southwest Spice Blend , half the tomato, 1/4 cup water, salt , and pepper. Cook, stirring, until softened ⏱️ 3 minutes . Turn off heat; stir in butter until melted.

   riced cauliflower: 24 oz, Veggie Stock Concentrate: 2 unit, Southwest Spice Blend: 2 tbsp, salt: 3/4 tsp, butter: 2 tbsp
4. 

   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 cheese . Bake on middle rack until cheese melts ⏱️ 3 minutes .

   Monterey Jack cheese: 1 c
5. 

   5

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

   guacamole: 1/2 c
6. 

   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.