Stuffed Poblano Peppers
Active Time: 35 minutes / Cook Time: 20-30 minutes / Total Time: 40-45 minutes
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer two poblanos to each of two plates. Squeeze lime juice and sprinkle 1 tablespoon cilantro over each pepper. Serve with additional lime wedges.