Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice

Name: Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large poblano peppers (about 1 1/4 lbs total), halved with ribs, pith, and seeds removed; 1 lb ground beef; 1 (8 oz) can tomato sauce; 74 g (2/3 cup) green onion, chopped; 30 g (1/2 cup) cilantro, chopped; 1 tbsp garlic-infused olive oil (may sub for 2 minced garlic cloves); 2 tsp ground cumin; 2 tsp chili powder; 1 tsp paprika; 1/2 tsp oregano; 1/2 tsp Kosher salt, plus more to taste; 8 oz (2 cups) sharp cheddar cheese, shredded; Optional: Sour cream to top; 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 2 minced garlic cloves); 24 oz (about 6 3/4 cups) cauliflower rice (I like this frozen one, but you can use fresh too); 1 cup cilantro, finely chopped; 2 limes, zest and juice (about 2 tbsp juice + 2 tsp zest); 1 tsp Kosher salt; 1/2 tsp cracked black pepper

Instructions

Prep:10minCook:50min

These Stuffed Poblano Peppers are filled with savory seasoned ground beef, green onions, and cilantro then topped with a generous sprinkle of cheddar cheese. After baking, I love serving these peppers over a bed of cilantro lime cauliflower rice (or cilantro lime white rice) with a dollop of sour cream. This easy chili pepper dish is the best of summer translated into a warm and comforting dish that carries well into cool fall months.

Updated at: Fri, 28 Aug 2026 12:28:49 GMT