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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Southwest Spice Blend
Monterey Jack Cheese(ContainsMilk)
• 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.