Shrimp Cauliflower Rice Stuffed Poblanos

Shrimp Cauliflower Rice Stuffed Poblanos

This recipe is a delicious and healthy twist on classic stuffed peppers. Cauliflower rice replaces the traditional rice for a lower-carb option, while plump shrimp and flavorful seasonings create a satisfying meal.

Ingredients:

• For the Poblanos:

  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

• For the Cauliflower Rice Filling:

  • 1 head of cauliflower, riced (or 12 ounces pre-riced cauliflower)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1 lime, juiced (about 2 tablespoons)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 1/2 cup crumbled queso fresco or feta cheese (optional)
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Prepare the Poblanos: Preheat oven to 400°F (200°C). Wash the poblano peppers and carefully cut off the tops, creating a pepper “cup.” Remove the seeds and white membranes from the inside. Place the poblanos on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10-12 minutes, or until slightly softened.
2. Make the Cauliflower Rice: While the poblanos bake, prepare the cauliflower rice. If using a whole cauliflower head, break it into florets and pulse in a food processor until it resembles rice grains. Alternatively, use pre-riced cauliflower.
3. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional minute, until fragrant.
4. Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the pan. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside.
5. Combine the Filling: Add the riced cauliflower to the pan with the cooked vegetables. Stir in the chopped cilantro, parsley, lime juice, chili powder, paprika, cumin, and cayenne pepper (if using). Season with salt and pepper to taste. Cook for an additional 5 minutes, or until the cauliflower rice is heated through.
6. Assemble and Bake: Once the poblanos are finished baking and the filling is prepared, spoon the cauliflower rice mixture into the prepped pepper shells. Top with cooked shrimp and sprinkle with queso fresco or feta cheese (optional). Bake for an additional 10-15 minutes, or until the filling is bubbly and the cheese is melted (if using).
7. Serve: Let the stuffed poblanos cool slightly before serving. Enjoy them on their own or with a side of sour cream, salsa, or guacamole.

Tips:

• For a richer flavor, use browned butter instead of olive oil to sauté the vegetables.
• If you don’t have fresh herbs, you can substitute 1 teaspoon each of dried cilantro and parsley.
• Feel free to adjust the amount of spices to your preference. For a milder dish, omit the cayenne pepper.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
• This recipe can be easily doubled to feed a crowd. Just adjust the baking time accordingly.