Tired of the same old stuffed bell peppers? Try these flavorful poblano peppers instead! Stuffed with creamy black beans, savory vegan queso, and fresh Pico de Gallo, this dish is an easy, satisfying, and completely vegan weeknight dinner. Let’s get cooking!
Ingredients
- 4 poblano peppers, halved lengthwise (stems intact), seeds removed
- 2 Tbsp. olive oil, divided
- Kosher salt and pepper
- 2 cloves garlic, grated
- 2 (15-ounce) cans black beans (do not drain—use the liquid!)
- 1 (11.5-ounce) jar vegan queso
- 1/4 cup pico de gallo
Directions
Step 1
Preheat your broiler and position the oven rack about 4 inches from the heat. Place the poblano halves on a rimmed baking sheet and toss them with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Broil the peppers cut-side down for 3 minutes, then flip them and broil for another 2 to 4 minutes until they’re charred and tender.
Step 2
While the poblanos are broiling, heat the remaining 1 tablespoon of olive oil in a medium saucepan over low heat. Add the grated garlic and cook for about 2 minutes, stirring frequently to avoid burning. Pour in the black beans (including the liquid from the cans) and 1/2 cup of water. Bring the mixture to a simmer, stirring occasionally, and let it cook until thickened—this could take anywhere from 11 to 20 minutes, depending on the brand of beans. Once thickened, remove the saucepan from the heat.
Step 3
Warm the vegan queso according to the package instructions. To serve, spoon about 3 tablespoons of queso onto each of 4 plates. Place the broiled poblano halves on top, cut sides up. Fill each pepper with the black bean mixture, then drizzle with the remaining queso. Finish with a spoonful of fresh pico de gallo on top.
Enjoy!
This dish is as delicious as it is easy to make. Did you try it? Let us know how it turned out in the comments below!