Cauliflower Stuffed Poblano Peppers

Ingredients

• 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

Directions

1. 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.
2. Place blackened peppers in a heat-safe bowl and cover the bowl with plastic wrap.
3. Let cool for 10 minutes, then remove blackened skin.
4. Preheat oven to 325°
5. Microwave Riced Veggies Cauliflower Medley for 5 minutes or until hot.
6. Pour into a colander and drain any excess liquid.
7. 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.
8. Cut a slit down the center of each pepper lengthwise and drizzle the insides with 1 Tbsp. of the balsamic reduction.
9. Divide filling evenly between the two peppers and top with remaining 2 Tbsp. crumbled feta or cotija.
10. Bake for 10 minutes, just until warmed through.
11. To serve, drizzle with remaining balsamic and sprinkle with toasted walnuts.