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
DIRECTIONS
Preheat the oven to 400°F, line a sheet tray with foil and set aside.
Crumble the Field Roast Mexican Chipotle Sausage into a medium bowl and add 1 cup the Mexican Cauliflower Rice and stir to combine.
Slice the Poblano peppers in half and remove the seeds. Use a spoon to scoop the sausage and cauliflower mix into the pepper.
Place the stuffed peppers on the lined sheet tray, and place the tray in the oven for 30 minutes.
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.
Heat a medium pan over high heat.
Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds).
Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.
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.
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.
Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.
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.
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.
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.
Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.
Ingredients
Directions
Preheat the oven to 400°F, line a sheet tray with foil and set aside.
Crumble the Field Roast Mexican Chipotle Sausage into a medium bowl and add 1 cup the Mexican Cauliflower Rice and stir to combine.
Slice the Poblano peppers in half and remove the seeds. Use a spoon to scoop the sausage and cauliflower mix into the pepper.
Place the stuffed peppers on the lined sheet tray, and place the tray in the oven for 30 minutes.
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.
Heat a medium pan over high heat.
Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds).
Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.
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.
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.
Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.
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.
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.
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.
Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.