When grilled, these peppers had such a lovey smoky flavor! Whether made with vegan cheese or regular cheese, either way turns out fantastic! This recipe pairs beautifully with the Charred Corn Salad for a light but satisfying dinner!
Ingredients:
Serves 4
4 large poblano chilies
1 Tbs. olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 15-oz. can black beans, drained and rinsed well
1 15-oz. can fire-roasted diced tomatoes, drained well
1 tsp. dried cumin
½ tsp. dried oregano
½ tsp. chipotle powder (If you like it spicy)
2 Tbs. Chopped cilantro
1 ½ cups shredded Monterey Jack cheese or Pepper Jack cheese (or vegan cheese of choice, if vegan)
Directions: Preheat grill to medium. Grill poblanos, turning frequently, until softened and charred on all sides, 12-15 mins. Remove from grill, and immediately wrap each pepper in paper towels. Let stand until cool enough to handle; peel charred skins off peppers, then split lengthwise and remove seeds.
2. While peppers are grilling, heat olive oil in large skillet over medium heat, and saute onion and garlic, 3-5 mins, until tender. Stir in tomatoes, beans, cumin, oregano, cilantro and half of cheese. Season to taste with salt and pepper.
3. Stuff peppers with bean mixture, and top with remaining cheese. Arrange peppers on top rack of grill. Close grill cover, and cook until cheese melts and filling is hot, about 5 mins. (Alternatively, you could place the peppers into a baking dish and place it into the oven until cheese is melted if you’re afraid the cheese will run out into your grill.
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