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Shrimp + Cauliflower "Rice" Stuffed Poblanos

Servings: 6

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

Instructions

  • 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!