Cooking Instructions:

• Preheat your oven to 400°F (200°C). Wash the poblano peppers and cut them in half lengthwise. Remove the seeds and membranes.
• Place the pepper halves on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with sea salt. Roast for about 15 minutes until softened and blistered.
• In a large skillet over medium heat, add olive oil. Sauté the diced red onion for about 3 minutes until translucent. Add cauliflower, red bell pepper, cumin, coriander, oregano, and garlic. Sauté for 5-7 minutes until tender.
• In a mixing bowl, combine sautéed vegetables with black beans, rice, spinach, lime juice, and tomatillo salsa. Season with salt and pepper. Mix well.
• Stuff each pepper half with the filling mixture. Sprinkle cheese on top if desired.
• Return stuffed peppers to the oven and bake for an additional 15-20 minutes until tender and cheese is melted.
• Let cool slightly before serving, garnished with avocado, tomatillo salsa, and a dollop of green chile cashew cream or crumbled cheese.