6 green bell peppers
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded and chopped
1 red bell pepper, finely chopped
1/2 cup chopped fresh cilantro
1 tsp ground cumin
1 28 ounce can vegetarian baked beans, drained
1-3 tsp hot sauce, to taste
12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
salt and pepper to taste
Cut green bell peppers in half lengthwise to create six boats for filling and scrape out seeds. Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, chopped red bell pepper, cilantro and cumin, and cook over medium heat until tender for about 5 minutes.
Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed peppers and sprinkle with remaining cheese.
Set up grill for indirect grilling and preheat to medium. Arrange the filled bell peppers on the grill away from the heat. Cook until tender and cheese is browned and bubbling, about 30 to 40 minutes.
Remove from grill and serve.
Oven baked alternative: Place rellenos in greased pan and bake at 375 degrees for 15 minutes.