Preheat the oven to 400°F. Halve the poblanos lengthwise and remove the seeds and ribs. Arrange cut-side up on a baking sheet and roast for 15 minutes to soften.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until soft, then add the garlic and cook 1 minute more.
Add the riced cauliflower to the skillet and cook for 5-6 minutes until just tender. Stir in the black beans, diced tomato, cumin, smoked paprika, and salt, and cook for 3-4 minutes more until heated through.
Spoon the cauliflower and black bean filling into the roasted poblano halves, packing gently. Return to the oven for 10 minutes to heat through and set the filling.
While the peppers finish baking, blend the avocado, lime juice, coconut yogurt, and a pinch of salt until smooth, adding a splash of water to thin if needed.
Drizzle the stuffed poblanos generously with avocado-lime crema and scatter with fresh cilantro.
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