Linda's Poblanos stuffed with Cauliflower

Linda's Poblanos stuffed with Cauliflower

linda2d 61

"This was a reconstruction idea of a cheesy rice dish. The cauliflower was a surprisingly good match to the other flavors. The ratio is totally adjustable and forgiving. Some poblanos are quite hot so use caution."
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30 min 2 servings yields 2 peppers
Serving size has been adjusted!

Original recipe yields 2 servings



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  1. Remove tops and seeds from peppers and reserve tops. You'll put them back on so cut accordingly.
  2. Place peppers in a microwave safe, covered dish with a tablespoon water and microwave on high for about 3-4 minutes, just until pliable. Let cool until you can handle them.
  3. Meanwhile, mix together vegetables in a small bowl and cut seeds off the pepper top.
  4. Preheat grill for med indirect heat.
  5. Stuff peppers alternately with cheese and veggies until full as desired and replace tops.
  6. Place peppers in a foil pan and cover with foil (or simply wrap each in foil).
  7. Cook over indirect heat for about 15-20 minutes, or until heated through and cheese tries to escape.
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