Like a super veggie burrito, these stuffed peppers are loaded with rice, black beans, sour cream, cheese, tomatoes, and cilantro, then grilled until the peppers are charred and tender. Serve them as a vegetarian main course or as a starter—all you need to pair them with is a cold beer.
What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way.
Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.
Game plan: You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before grilling to let them come to room temperature.
Beverage pairing: Dos Equis Amber, Mexico. A soft amber lager brings together the mellow grilled peppers and earthy black beans. If you throw some spicy peppers or salsa on top of the stuffed poblanos, the Dos Equis will soothe the heat. Otherwise it’s just light and thirst-quenching for what is a fairly dense dish.