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Chiles Rellenos

Photo: Andre Baranowski
Prep time 40 mins

Makes 6 servings

Something for the vegetarians in your group--stuffed peppers. Since these are grilled, not deep-fried, they're a healthier version of the Tex-Mex classic.


  • 6 poblano chiles or 4 small green bell peppers
  • 1 15 1/4-ounce can kidney beans, drained
  • 1 8-ounce package shredded Monterey Jack cheese
  • 1/4 cup raisins
  • 1/4 cup salsa
  • 2 teaspoons chili powder

Nutrition Information

  • calcium 320 mg
  • calories 261
  • caloriesfromfat 0 %
  • carbohydrate 24 g
  • cholesterol 34 mg
  • fat 13 g
  • fiber 7 g
  • iron 3 mg
  • protein 15 mg
  • satfat 7 g
  • sodium 452 mg

How to Make It

  1. Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs. In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. Stuff the peppers with the filling.

  2. Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.