6 poblano chiles or 4 small
green bell peppers
1 (15 ounce) cans
kidney beans, drained and rinsed
1 (8 ounce) packages
monterey jack cheese, shredded
- 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.
- Heat grill to medium.
- Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.