Chiles Rellenos

Photo: Andre Baranowski

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.

Yield: Makes 6 servings
Recipe from Real Simple

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calcium: 320mg
  • Calories: 261
  • Calories from fat: 0%
  • Carbohydrate: 24g
  • Cholesterol: 34mg
  • Fat: 13g
  • Fiber: 7g
  • Iron: 3mg
  • Protein: 15mg
  • Saturated fat: 7g
  • Sodium: 452mg

Ingredients

  • 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

Preparation

  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.
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