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Stuffed Poblano Peppers

Active Time: 35 minutes / Cook Time: 20-30 minutes / Total Time: 40-45 minutes

Serves 2


  • 1/2 tablespoon coconut oil, melted
  • 4 large poblano peppers
  • 1 cup broccoli florets, from about 1 small stalk, cut into small pieces (save the stem for Day 6!)
  • 3 plum tomatoes, halved lengthwise
  • 1/2 medium onion, stem end trimmed, skin on
  • 2 garlic cloves, skin on
  • 1 (15 oz.) can black beans, drained over a bowl, liquid reserved
  • 2 tablespoons nutritional yeast
  • 1 teaspoon cumin, plus more to taste
  • 1/2 teaspoon fine sea salt
  • 1 lime, cut into wedges
  • 1/4 cup cilantro, leaves and tender stems only, roughly chopped


  1. Place an oven rack 5-6 inches from the broiler and preheat broiler. Line a rimmed baking sheet with aluminum foil and coat foil with coconut oil. Place poblanos, tomatoes and onion cut-side down, add broccoli florets and garlic on baking sheet.
  2. Broil vegetables for 5-7 minutes, or until you see browning. Turn vegetables and broil another 5-7 minutes, or until browning occurs. Remove from the oven and place broccoli, tomatoes, onion, and garlic on a cutting board to cool slightly. If the poblanos are softened, transfer them to the cutting board, as well. If not, place back under the broiler for another 4-6 minutes. When done, switch the oven to 400° F. Set aside the foil-lined pan.
  3. When vegetables are cool enough to handle, peel and dice the onion and peel and mince the garlic. Chop the tomatoes, and place all of the vegetables except poblanos in a large bowl. Add beans, 1/4 cup bean liquid, nutritional yeast, cumin, and salt to the bowl and gently combine. Set filling aside.
  4. Starting 1/4” below the stem of one of the poblanos, make a slit down the center of one side of the pepper. Do not cut all the way through, and stop about 1/4” from the bottom. If desired, very carefully open the poblano and scrape out the seeds. Repeat with the other poblanos.
  5. Divide the filling evenly between the poblanos, being careful not to tear the peppers. Place poblanos on the foil-lined baking sheet, and evenly spoon any extra filling on top of them. Bake for 10-15 minutes, or until filling is heated through and poblanos are fully tender.
  6. Transfer two poblanos to each of two plates. Squeeze lime juice and sprinkle 1 tablespoon cilantro over each pepper. Serve with additional lime wedges.