Vegetarian Stuffed Chilli Rellenos

• 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 28 ounce can vegetarian black beans, drained
• 12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
• salt, to taste
• freshly ground black pepper, to taste

1. Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.
2. 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.
3. Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
4. Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat, or use the broiler. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes.
5. Remove from grill and serve at once.
6. Enjoy your vegetarian chilie rellenos!

poblano chiles, olive oil, onion, garlic, jalapenos, red bell pepper, fresh cilantro, vegetarian black beans, pepper, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/vegetarian-stuffed-chilli-rellenos-50139601 (may not work)