Vegetarian Chiles Rellenos

Instructions

1. 1

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

2. 2

   Place the 4 large poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, turning occasionally, until the skins are blistered and charred.

3. 3

   Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a plate and let them steam for 10 minutes. This will make peeling easier.

4. 4

   While the peppers are steaming, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small chopped onion and sauté for 3-4 minutes until translucent.

5. 5

   Add 2 minced garlic cloves and cook for another 1 minute.

6. 6

   Add 1 cup black beans (drained and rinsed), 2 medium tomatoes (diced), and 1 teaspoon cumin. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened. Season with salt and pepper to taste. Stir in half of the chopped 40g fresh cilantro.

7. 7

   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.

8. 8

   Stuff each pepper with the black bean and tomato mixture, then add 50g low-fat mozzarella cheese to each pepper.

9. 9

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

10. 10

    Bake in the oven for 10-12 minutes, until the cheese is melted and bubbly.

11. 11

    Remove from the oven and garnish with the remaining chopped cilantro.

12. 12

    Serve hot and enjoy your Vegetarian Chiles Rellenos!