Shrimp Cauliflower Rice Stuffed Poblanos
These were fine. A little bland but with some type of sauce mixed in or drizzled on top they would be perfect. From what I recall they also came with quite the punch, as far as heat goes.
Servings: 6
Prep Time: 15 m
Cook Time: 25 m
Ingredients
- 1 Tbsp avocado oil, or olive oil
- 3 cloves fresh garlic, minced
- 4 cups riced cauliflower
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1 fresh lime, zest AND juice
- 1/4 tsp cayenne pepper
- 1/2 cup fresh cilantro leaves, chopped
- 1 lb. cooked shrimp (peeled and deveined), chopped into small pieces
- 6-8 medium/large poblano peppers, cut in half lengthways and seeded
- 1/2 cup shredded Cheddar or Monterey Jack cheese
- fresh lime wedges, to serve
Directions
- Preheat your oven to 350 degrees f. and line a large baking tray with parchment paper.
- Heat your oil in a large non-stick skillet over medium heat. Add in minced garlic and cook until fragrant, about 1 minute.
- Stir in the cauliflower rice, and season with sea salt and pepper to your taste.
- Cook, stirring frequently, for about 6-8 minutes.
- Once the cauliflower rice is tender, stir in the lime zest and juice.
- Remove from the heat and sprinkle with cayenne pepper, cilantro and chopped cooked shrimp.
- Stir well to combine.
- Arrange your poblano halves, cut side up onto the prepared baking tray.
- Stuff your peppers with the cauliflower rice/shrimp mixture, then sprinkle with shredded cheese.
- Transfer to your preheated oven and bake for about 10 minutes, or until cheese is melted and bubbly and everything is heated through.
Serve with lime wedges and enjoy!