Cauliflower Stuffed Poblano Peppers Recipe - Green Giant

Use tongs to place peppers directly on the flames of gas burner, turning several times until skin has blackened. Alternately, put the peppers on a baking sheet and place under the broiler, turning occasionally until skin blackens. Place blackened peppers in a heat-safe bowl and cover the bowl with plastic wrap. Let cool for 10 minutes, then remove blackened skin. Preheat oven to 325° Microwave Riced Veggies Cauliflower Medley for 5 minutes or until hot. Pour into a colander and drain any excess liquid. In a medium bowl gently toss drained Cauliflower Medley, garlic powder, salt, lime juice, chopped green onion, olive oil, cranberries, cilantro or parsley and 2 tablespoons of the crumbled feta or cotija. Cut a slit down the center of each pepper lengthwise and drizzle the insides with 1 Tbsp. of the balsamic reduction. Divide filling evenly between the two peppers and top with remaining 2 Tbsp. crumbled feta or cotija. Bake for 10 minutes, just until warmed through. To serve, drizzle with remaining balsamic and sprinkle with toasted walnuts.