Mexi-Cauli Rice Stuffed Poblanos
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Mexi-Cauli Rice Stuffed Poblanos

Mexi-Cauli Rice Stuffed Poblanos

with Ground Beef, Guacamole & Zesty Crema

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.

Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

2 unit

Poblano Pepper

12 ounce

Cauliflower Rice

1 unit

Yellow Onion

1 unit

Roma Tomato

1 unit


1 unit

Chili Pepper

4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Veggie Stock Concentrate

1 tablespoon

Southwest Spice Blend

½ cup

Monterey Jack Cheese

(Contains Milk)

4 tablespoon


10 ounce

Ground Beef

Not included in your delivery

6 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories880 kcal
Fat64 g
Saturated Fat24 g
Carbohydrate41 g
Sugar13 g
Dietary Fiber13 g
Protein41 g
Cholesterol160 mg
Sodium1210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Pan
Medium Bowl


Roast Poblanos

• 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.

Prep & Make Crema

• 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.

Make Filling

• 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

Stuff & Bake Poblanos

• 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.

Mix Guacamole

• 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.