Total Time
15mins
Prep 0 mins
Cook 15 mins

A lighter version of the deep fried fatty version of Chilies Rellenos. If you roast your own chilies leave the stem on. Life will be much easier. From the Vegetarian Journal.

Ingredients Nutrition

  • 12 whole poblano peppers
  • 23 ounces vegetarian refried beans or 23 ounces low fat refried beans
  • 4 scallions, diced
  • 1 cup shredded mexican cheese (optional) or 1 cup soy cheese (optional)

Directions

  1. First roast and peel the poblano peppers.
  2. Next:
  3. Preheat oven to 350°F
  4. Wear rubber gloves. Take a pepper and slice down the one side. Do this to each pepper [see why you need the stem?] Now carefully remove the stem and the seeds. Keep the pepper intact.
  5. Now mix the beans with the scallions and stuff the pepper with 2 tbsp heaping of the bean mix.
  6. Place in a greased 2 quart dish. Top with the shredded cheese if you desire.
  7. Bake for 15 minutes or untl heated thru. Top with some Red Chili sauce or other favorite Mexican sauce.
  8. For the Vegan option, use a Vegan shredded cheese.