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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Poblano Pepper
12 ounce
Riced Cauliflower
1 unit
Yellow Onion
1 unit
Roma Tomato
1 unit
Lime
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
Guacamole
Not included in your delivery
6 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve poblanos lengthwise; remove ribs and seeds. Drizzle each half with oil; season with salt and pepper. • Place poblanos on a baking sheet and 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.
• 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. • Bake on middle rack until cheese melts, 2-3 minutes.
• Meanwhile, place guacamole in a medium bowl; mix with 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 Dec 2025- Flavor: Many loved the dish's taste, praising its delicious and flavorful profile with just the right amount of heat 🌶️.
- Ease of prep: Customers found it quick and easy to prepare, though some noted prep took longer than expected.
- Suggestions: Consider adding protein like beans, chicken, or ground turkey; some wanted larger poblanos or more filling.
- Portions: Several found it light and wished for larger portions or more substantial ingredients to make it more filling.
- Cauliflower rice: Most were pleasantly surprised by the cauliflower rice, enjoying it as a healthy, tasty alternative to regular rice.
