Prep time 90 mins
Cook time 15-20 mins
4 poblano peppers
8 oz cream cheese
2 cups Monterrey Jack cheese shredded fine
1 package (4 cups) of organic Cauliflower rice from Costco or make your own in the food processor
1 lb large raw shrimp (defrosted)
4 tbsp olive oil
3 cloves of garlic finely diced
1/2 cup cilantro, chopped
Old bay, salt, pepper, garlic powder, cayenne pepper to taste
Roast poblano peppers until black all the way around (I put them in an open fire and make sure it’s all black) put in gallon ziplock bag, seal and let sit to sweat and loosen skin.
Peel peppers after 10 mins or more using the edge of a knife.
Slit peppers length wise and cut/scoop out seeds
Bring 3 quarts of water, old bay, salt, pepper, and garlic powder to boil
Drop in raw defrosted shrimp~ 2-3 mins until pink and slightly curled.
Drain and then put on ice
Peel shrimp and cut to bite size pieces
Heat olive oil until glistening, add garlic in pan and simmer until fragrant.
Stir in cauliflower rice, salt, and pepper to taste.
Cook on medium high heat 5-10 mins until browned
Take off heat and transfer to bowl.
Squeeze fresh lime (Reserve 1/2 a lime for garnish) onto the rice and mix in cilantro
Let rice mix marinate for 10 minutes
Stuff each pepper with shrimp, rice mix, cream cheese and top with Monterey Jack cheese.
It’s okay if it’s a bit overstuffed, it tends to stay together.
Shake some cayenne pepper on top of the cheese for an extra kick
Bake for 15-20 mins at 400 degrees.
Serve on top of plates drizzled with salsa or red pepper sauce.
Garnish with cilantro and a slice of lime.