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Cauliflower Stuffed Poblano Peppers

Stuffed peppers never had it so tasty! Bright flavors and colorful ingredients make this dish a standout.

Prep Time

10 miunutes

Cook Time

20 minutes

Servings

2

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.