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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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. 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 |
Directions:
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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