Mexi-Cauli Rice Stuffed Poblanos
with Guacamole & Zesty Crema
Mexi-Cauli Rice Stuffed Poblanos
Roasted poblano peppers are filled with Mexi-cauliflower rice and finished with creamy guacamole and zesty crema for a fresh, colorful vegetarian dinner.
Ingredients
For 2 servings
- 1 unit Chili Pepper
- 4 tablespoon Guacamole
- 1 unit Lime
- ½ cup Monterey Jack Cheese
- 2 unit Poblano Pepper
- 12 ounce Riced Cauliflower
- 1 unit Roma Tomato
- 4 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 6 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time10m
Total Time25m
Calories580
Protein15g
Carbs41g
Fat42g
Tags:
VeggieCalorie SmartCarb SmartFiber SmartSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream and cheese for plant-based alternatives or skip the crema topping entirely. If you avoid extra heat, use a mild pepper instead of the chili pepper and choose a less spicy salsa-style garnish.
What to serve with it
Serve with a crisp green salad, charred corn, or warm black beans to round out the smoky, spicy flavors. Tortilla chips and extra lime wedges also make a good side for scooping up the guacamole and crema.
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