A 30/10 Recipe...

Field Roast Chipotle Sausage Stuffed Poblanos

with Mexican Cauliflower Rice and Salsa Rojo

 

RECIPE SUMMARY

 

Field Roast Chipotle Sausage Stuffed Poblanos 

Makes 2 servings: Each serving counts towards 1 serving of protein, 2 cups of vegetables

Mexican Cauliflower Rice 

Makes 2 servings: Each serving counts towards 1 tablespoon of oil, 2 cups of vegetables (½ cup of restricted vegetables)

Salsa Rojo 

Makes 8 servings (½ cup each): Each serving counts towards ½ cup of vegetables (¼ cup of restricted vegetables)

 

INGREDIENTS

Stuffed Poblanos
 2 personal Servings of Field Roast Mexican Chipotle Sausage
 4 poblano Peppers
Mexican Cauliflower Rice
 2 tablespoons Avocado Oil
 1 ½ teaspoons Chili Powder
 ½ teaspoon Cumin
 ½ teaspoon Coriander
 ¼ teaspoon Sea Salt
 ¼ teaspoon Black Pepper
 ½ cup Onion, diced
 2 cloves Garlic, minced
 ½ cup Roma Tomatoes, diced
 3 cups Riced Cauliflower
Salsa Rojo
 1 cup Tomatillos
 1 Red Bell Pepper
 1 Fresno Chili Pepper (substitute a red or green Jalapeno)
 1 Jalapeno Pepper
 1 Dried New Mexico Chili Pods (substitute Guajillo Chili Pods)
 1 cup Roma Tomatoes (about 2 tomatoes)
 ½ cup Onion
 2 cloves of Garlic
 ½ cup Cilantro
 ¼ cup Lime Juice
 1 teaspoon Sea Salt (or to taste)
 ¼ teaspoon Black Pepper

 

DIRECTIONS

Stuffed Pepper
1

Preheat the oven to 400°F, line a sheet tray with foil and set aside.

2

Crumble the Field Roast Mexican Chipotle Sausage into a medium bowl and add 1 cup the Mexican Cauliflower Rice and stir to combine.

3

Slice the Poblano peppers in half and remove the seeds. Use a spoon to scoop the sausage and cauliflower mix into the pepper.

4

Place the stuffed peppers on the lined sheet tray, and place the tray in the oven for 30 minutes.

5

Remove the peppers from the oven once they are fully cooked and serve with 1 cup of cauliflower rice and ½ cup of Salsa Rojo.

Mexican Cauliflower Rice
6

Heat a medium pan over high heat.

7

Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds).

8

Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.

9

Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.

Salsa Rojo
10

Preheat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

11

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

12

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

13

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

14

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

15

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

 

Ingredients

Stuffed Poblanos
 2 personal Servings of Field Roast Mexican Chipotle Sausage
 4 poblano Peppers
Mexican Cauliflower Rice
 2 tablespoons Avocado Oil
 1 ½ teaspoons Chili Powder
 ½ teaspoon Cumin
 ½ teaspoon Coriander
 ¼ teaspoon Sea Salt
 ¼ teaspoon Black Pepper
 ½ cup Onion, diced
 2 cloves Garlic, minced
 ½ cup Roma Tomatoes, diced
 3 cups Riced Cauliflower
Salsa Rojo
 1 cup Tomatillos
 1 Red Bell Pepper
 1 Fresno Chili Pepper (substitute a red or green Jalapeno)
 1 Jalapeno Pepper
 1 Dried New Mexico Chili Pods (substitute Guajillo Chili Pods)
 1 cup Roma Tomatoes (about 2 tomatoes)
 ½ cup Onion
 2 cloves of Garlic
 ½ cup Cilantro
 ¼ cup Lime Juice
 1 teaspoon Sea Salt (or to taste)
 ¼ teaspoon Black Pepper

Directions

Stuffed Pepper
1

Preheat the oven to 400°F, line a sheet tray with foil and set aside.

2

Crumble the Field Roast Mexican Chipotle Sausage into a medium bowl and add 1 cup the Mexican Cauliflower Rice and stir to combine.

3

Slice the Poblano peppers in half and remove the seeds. Use a spoon to scoop the sausage and cauliflower mix into the pepper.

4

Place the stuffed peppers on the lined sheet tray, and place the tray in the oven for 30 minutes.

5

Remove the peppers from the oven once they are fully cooked and serve with 1 cup of cauliflower rice and ½ cup of Salsa Rojo.

Mexican Cauliflower Rice
6

Heat a medium pan over high heat.

7

Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds).

8

Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.

9

Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.

Salsa Rojo
10

Preheat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

11

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

12

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

13

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

14

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

15

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

Field Roast Chipotle Sausage Stuffed Poblanos

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