Vegetarian Chiles Rellenos

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and place in a bowl; cover with plastic wrap and let steam for 10 minutes.

3. 3

   While the peppers are steaming, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.

4. 4

   Add the black beans, corn kernels, and diced tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened. Stir in half of the chopped cilantro and season with salt and pepper to taste. Remove from heat.

5. 5

   Carefully peel the skins off the steamed poblano peppers. Make a lengthwise slit in each pepper and gently remove the seeds, keeping the peppers as intact as possible.

6. 6

   Stuff each pepper with the bean, corn, and tomato mixture, then add slices or shreds of mozzarella cheese inside each pepper.

7. 7

   Place the stuffed peppers in a baking dish. Sprinkle any remaining mozzarella cheese on top.

8. 8