Mexi-Cauli Rice Stuffed Poblanos
with Ground Beef, Guacamole & Zesty Crema
- Milk
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.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Onion
4 tablespoon
Sour Cream
2 unit
Long Green Pepper
12 ounce
Cauliflower Rice
10 ounce
Ground Beef
½ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 tablespoon
Southwest Spice Blend
1 unit
Chili Pepper
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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
• 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.
• Meanwhile, in a medium bowl, combine guacamole, remaining tomato, and lime juice to taste. Season with salt and pepper.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty blend of spices and roasted poblanos, though some found it a bit bland and wanted more seasoning.
- Ease of prep: Quick and simple to make, though some had trouble stuffing small or floppy peppers after roasting.
- Suggestions: Consider adding protein like chicken or beans for more substance; toast the cauliflower rice for better texture 🍲.
- Portions: Several felt it wasn't quite filling enough as a main dish; adding protein or serving with tortilla chips could help.
- Texture: Some found it too soft overall; adding crunchy toppings like tortilla strips could provide contrast.
Reviews from our home cooks
I LOVE poblano peppers. This dish made with cauliflower rice to lower the calorie/carb count still tastes as fantastic as with regular rice. Full of flavor and love the lime crema and guac to cool the flavor on top alongside the spicy minced chili pepper for heat.
I decided to bake the cauliflower rice to get the moisture out of it. Also I chopped up the poblanos because it was just easier. Delicious flavors and felt healthy!
Delicious meal! No one realized I used the cauliflower "rice" until I told them later!! My only suggestion: It was a little too "green pepper"y for us. I'll order it again, but substitute zucchini boats for the poblanos. Yum!
I didn't mean to select this recipe, but since I have it I tried it. There is a lot of sodium, so that immediately made me not like the meal. The tomato was underripe & mushy, and the poblanos went flat when roasting, so I had a casserole instead of stuffed peppers. The meal itself was ok, honestly, it was the amount of salt that really turned me off on the meal. I have had crema before, but I couldn't get the right flavor profile, but the guacamole was OK. Simple meal and easy to prepare.
Generally good flavor - liked the roasted poblanos. The cauli rice was a bit mushy and weird - maybe that's just how it is supposed to be. I think more guacamole and no sour cream would've been just fine.
Cauli rice is too mushy. This recipe needs some crunch. Also the poblanos were so small. Finally, I wish you had an option to add the plant based meat with my order, just like you do for chicken/shrimp etc.
This was sooooooooooooo good. I've never really eaten poblanos until I started to order Hello Fresh, and I am in love. Same with the cauliflower rice. Always hated it. However, these recipes make it so good.
This was my least favorite out of the recipes that I received for this week, but the flavor was still amazing, and I loved that it was carb smart with the cauliflower rice! I would order again!
Great flavors and pretty easy. Lots of cauli rice left over. Needs garlic and the lime was really small and lots of brown spots, but still a winner.
The poblano peppers had a nice flavor. I my go to is stuffed bell peppers, but I think I am going to switch to Poblanos from now on.
