Stuffed Cauliflower Poblano Peppers

Stuffed Cauliflower Poblano Peppers


  • 5 poblano peppers, roasted and skin removed, can substitute red or green bell peppers
  • 1 small cauliflower, diced
  • 1 carrot (I used purple)
  • 1/2 cup frozen or fresh peas
  • 1 tsp. garlic powder
  • 1 tsp salt
  • Juice from 1 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
  • 6 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 325Ā°
  • Microwave or steam Riced Cauliflower, peas, carrot Medley for 4 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.

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