Barbecued Bean & Cheese Chiles Rellenos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 green bell peppers2 cans (16 oz) black beans3 tbsp extra-virgin olive oil1 med-sized onion, finely chopped2 cloves garlic, finely chopped2 jalapeņo peppers, seeded & finely chopped1/2 red bell pepper, finely chopped1/4 cup chopped fresh cilantro1 tsp ground cumin1-3 tsp hot pepper sauce3 cups part-skim mozzarella cheesepepper to taste (i have cut my added salt out, feel free to add some if you fancy!)
1. Cut tops off green bell peppers about 1/2 inch below the stems. Scrape out the veins and seeds, don't puncture the bottom.
2. Drain the beans in a colander and rinse with cold water multiple times.
3. Heat 2 tbsp olive oil in non-stick skillet on medium heat. Add onion, garlic, jalapeņos, red bell pepper, cilantro, and cumin. Cook till golden brown, about 4 minutes. Stir in beans, hot sauce, and 2 cups cheese. Taste, add salt, pepper, and more hot sauce to taste.
4. Spoon bean mixture into the hollowed-out peppers. Sprinkle remaining cheese on top and drizzle 1 tbsp of olive oil on top of the cheese.
5. Set up grill for direct grilling. Preheat to medium.
6. When grill is ready to cook, place peppers on hot grate, away from the heat. Cover the grill and cook peppers until the are tender and the cheese is browned and bubbling, 30-40 minutes.Use spatula to transfer the peppers to a platter and serve immediately.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MAMADROSKI.
2. Drain the beans in a colander and rinse with cold water multiple times.
3. Heat 2 tbsp olive oil in non-stick skillet on medium heat. Add onion, garlic, jalapeņos, red bell pepper, cilantro, and cumin. Cook till golden brown, about 4 minutes. Stir in beans, hot sauce, and 2 cups cheese. Taste, add salt, pepper, and more hot sauce to taste.
4. Spoon bean mixture into the hollowed-out peppers. Sprinkle remaining cheese on top and drizzle 1 tbsp of olive oil on top of the cheese.
5. Set up grill for direct grilling. Preheat to medium.
6. When grill is ready to cook, place peppers on hot grate, away from the heat. Cover the grill and cook peppers until the are tender and the cheese is browned and bubbling, 30-40 minutes.Use spatula to transfer the peppers to a platter and serve immediately.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MAMADROSKI.
Nutritional Info Amount Per Serving
- Calories: 554.2
- Total Fat: 25.9 g
- Cholesterol: 65.8 mg
- Sodium: 596.2 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 12.5 g
- Protein: 39.5 g
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