Barbecued Bean & Cheese Chiles Rellenos
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Barbecued Bean & Cheese Chiles Rellenos calories by ingredient
Introduction
I got this out of the Vegetarian Section of BBQ USA by Steven Raichlen - tweeked a little by me. It's supposed to have largo poblano peppers but the store we went to only had green bells (a noted substitute in the book). Trying it out tonight, it looks and smells delicious! I got this out of the Vegetarian Section of BBQ USA by Steven Raichlen - tweeked a little by me. It's supposed to have largo poblano peppers but the store we went to only had green bells (a noted substitute in the book). Trying it out tonight, it looks and smells delicious!Number of Servings: 6
Ingredients
-
6 green bell peppers
2 cans (16 oz) black beans
3 tbsp extra-virgin olive oil
1 med-sized onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeņo peppers, seeded & finely chopped
1/2 red bell pepper, finely chopped
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1-3 tsp hot pepper sauce
3 cups part-skim mozzarella cheese
pepper to taste (i have cut my added salt out, feel free to add some if you fancy!)
Directions
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.