Stuffed peppers never had it so tasty! Bright flavors and colorful ingredients make this dish a standout.
Stuffed peppers never had it so tasty! Bright flavors and colorful ingredients make this dish a standout.
2 poblano peppers, roasted and skin removed, can substitute red or green bell peppers
1 pkg. Green Giant® Riced Veggies® Cauliflower Medley
1/2 tsp. garlic powder
1/2 tsp salt
Juice from 1/2 lime
1 Tbsp. olive oil
1 green onion, thinly sliced
2 Tbsp. dried cranberries
1 Tbsp. chopped cilantro or parsley
1/4 cup crumbled feta or cotija cheese, divided
2 Tbsp. balsamic reduction, for serving
2 Tbsp. chopped toasted walnuts, for serving
Use tongs to place peppers directly on the flames of gas burner, turning several times until skin has blackened. Alternately, put the peppers on a baking sheet and place under the broiler, turning occasionally until skin blackens.
Place blackened peppers in a heat-safe bowl and cover the bowl with plastic wrap.
Let cool for 10 minutes, then remove blackened skin.
Preheat oven to 325°
Microwave Riced Veggies Cauliflower Medley for 5 minutes or until hot.
Pour into a colander and drain any excess liquid.
In a medium bowl gently toss drained Cauliflower Medley, garlic powder, salt, lime juice, chopped green onion, olive oil, cranberries, cilantro or parsley and 2 tablespoons of the crumbled feta or cotija.
Cut a slit down the center of each pepper lengthwise and drizzle the insides with 1 Tbsp. of the balsamic reduction.
Divide filling evenly between the two peppers and top with remaining 2 Tbsp. crumbled feta or cotija.
Bake for 10 minutes, just until warmed through.
To serve, drizzle with remaining balsamic and sprinkle with toasted walnuts.
