Shrimp + Cauliflower “Rice” Stuffed Poblanos
I absolutely ADORE many different varieties of stuffed peppers. Lately, I’ve had a lot of fun by expanding far beyond that trusty bell pepper comfort zone that I had settled into.
Stuffing these sometimes spicier and OH. SO. MUCH. MORE. FLAVORFUL. varieties have become – well…a complete palate transformation.
I don’t want to go back to the bland.
I understand that spiciness and heat is not for everyone though…
Poblanos typically have a very mild flavor, but every once in a while you’ll get a REALLY spicy one. When a poblano is very ripe it will turn red and become significantly hotter and more flavorful than the less ripe, green poblanos that we usually find at the grocery stores.
Anaheim peppers also work really well for this recipe and have a delicious medium heat flavor.
Double up your batch, then place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing these in the fridge 2-3 days max.
➡️ Rachel’s Tips:
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.
Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
- 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
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!