INGREDIENTS 5 poblano peppers, roasted and skin removed, can substitute red or green bell peppers 1 small cauliflower, diced 1 carrot (I used purple) 1/2 cup frozen or fresh peas 1 tsp. garlic powder 1 tsp salt Juice from 1 lime 1 Tbsp. olive oil 1 green onion, thinly sliced 2 Tbsp. dried cranberries 1 Tbsp. chopped cilantro or parsley 1/4 cup crumbled feta or cotija cheese, divided 6 Tbsp. balsamic reduction, for serving 2 Tbsp. chopped toasted walnuts, for serving DIRECTIONS 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 or steam Riced Cauliflower, peas, carrot Medley for 4 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.
