✤1/2 tbsp olive or avocado oil
✤3 cloves garlic, minced
✤4 cups (680g) cauliflower rice
✤ salt & pepper, to taste
✤1 lime, zested & juiced
✤1/4 tsp cayenne
✤ oregano, to taste
✤1 lb cooked shrimp, chopped into small pieces
✤6-8 medium/large poblanos, cut in half lengthways & seeded
✤1/2 cup (56g) cheddar or monterey jack cheese, shredded
❖Preheat oven to 350°F (177°C).
❖Heat the oil in a large non-stick skillet over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Stir in the cauliflower rice, season with salt & pepper, and cook for 6-8 minutes, stirring often.
❖Once tender, stir in the lime zest & juice. Remove from heat and stir in the cayenne, oregano & shrimp, mixing well to combine.
❖Arrange the poblano halves cut-side up on a baking tray lined with parchment. Stuff each pepper evenly with the shrimp mixture, then top each evenly with cheese.
❖Bake for 10-20 minutes or until cheese is melted and bubbly. You may have to broil for the last few minutes.
