Grilled Stuffed Chili Rellenos or Green Bell Peppers

Womenscorner Desk
September 12, 2020

Ingredients :

- 6 large poblano chiles or green bell peppers

- 2 tbsp. olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, finely chopped

- 2 jalapenos, seeded and chopped

- 1/2 red bell pepper, finely chopped

- 1/2 cup chopped fresh cilantro

- 1 tsp. ground cumin

- 1 28 oz. can vegetarian baked beans, drained

- 1 to 3 tsp. hot sauce, to taste

- 12 oz. Pepper Jack or Monterey Jack cheese, coarsely grated

Read More : Foods That Help Fight Depression

- Salt, to taste

- Freshly ground black pepper, to taste

Method : Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes. Remove pan from heat and stir in the baked beans, hot sauce and 8 ounces of cheese. Add a bit of salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.

Set up your grill for indirect grilling and preheat to medium. Arrange the chilies on the grill away from the direct heat. Cook until the chilies are tender and cheese is browned and bubbling about 30 to 40 minutes. Remove from grill and serve at once.