Adapted from

This recipe can be used to make either vegetarian Mexican grilled stuffed chile rellenos using poblano peppers, or, if you don’t have poblanos you can stuff green bell peppers instead for a dish similar to traditional chile 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 tsp ground cumin
1 28 ounce can vegetarian baked beans, drained
1-3 teaspoon hot sauce to taste
12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
Salt and freshly ground black pepper, to taste

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 salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.

Set up grill for indirect grilling and preheat to medium. Arrange the chiles on the grill away from the heat. Cook until chiles are tender and cheese is browned and bubbling, about 30 to 40 minutes.

Remove from grill and serve at once.