Mexican Cheesy Rice-Stuffed Poblanos
with Avocado Salsa & 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 whole grains, fresh tomato, and Southwestern spices, these packed peppers are sure to satisfy. They’re topped with melty Monterey Jack and avocado salsa, then finished off with a dollop of zesty crema and a sprinkle of 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
¾ cup
Jasmine Rice
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)
1 unit
Avocado
Not included in your delivery
4 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Halve poblanos lengthwise; remove and discard stems and seeds. Drizzle each half with oil; season with salt and pepper. • Place on a baking sheet and roast on middle rack until softened, 15 minutes.
• While poblanos roast, bring 1¼ cups salted water (2¼ cups for 4 servings) to a boil in a small pot. Stir in rice, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. • Meanwhile, halve, peel, and dice onion. Dice tomato. Zest and quarter lime (for 4, zest one lime and quarter both). Mince chili. • In a small bowl, combine sour cream, 1 TBSP water (2 TBSP for 4), and lime zest to taste. Season with salt and pepper.
• Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. • Stir in stock concentrate, Southwest Spice, half the tomato, 2 TBSP water (¼ cup for 4 servings), salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat.
• Stir cooked rice into pan until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Turn off heat. Season with salt and pepper.
• 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 until cheese is melted and slightly crisp, 7-8 minutes.
• Meanwhile, halve, peel, and pit avocado, then dice. Place in a medium bowl with remaining tomato and lime juice to taste. Season with salt and pepper; toss to combine. • Divide remaining filling and stuffed poblanos between plates. Top with avocado salsa, crema, and chili if desired. Serve with any remaining lime wedges on the side.
