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LOCATION: Recipes >> Mexican >> Chiles Rellenos 08

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Chile Rellenos

4 poblano peppers
1/2 can black beans
1/3 diced red or green bell pepper
1/3 cup finely diced onion
1 tablespoon olive oil
grated Parmesan cheese

Heat broiler in oven. Roast pepper under broiler until lightly
blackened and blistered. Place peppers in paper sack and seal. Let
them sweat and cool for 15 minutes Meanwhile, saute onion and bell
pepper in sauce pan until soft. Add black beans and mash a small
portion of them. Heat veggies and reserve.

Peel blackened skin off peppers. Gently remove stem and butterfly
open, scraping out seeds. Stuff with veggie mixture and roll up.
Grate small amount of parmesan cheese over peppers and broil until
cheese melts.

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