Grilled Bean & Cheese Stuffed Poblanos

The filling is gooey, melty, and delicious. The only spicy component is the peppers, so you could add spice if you wanted. We also added some cherry tomatoes because we had a ton over the summer. They add a nice fresh flavor.

From Cooking Light

Ingredients:
~1 cup fresh or frozen corn kernels
~2/3 cup chopped celery (make sure to use the leaves, too!)
~1/2 tsp. salt
~1/4 tsp. freshly ground black pepper
~1 cup shredded chihuahua cheese
~1 15oz. can pinto beans
~8 medium poblano peppers or Anaheim chiles
~1 tbs. canola oil
~4 lime wedges
~1 pint cherry tomatoes (optional)

1. Preheat a grill pan to high heat.
2. Combine first 6 ingredients (and tomatoes, if using) in a bowl.
3. Remove tops from poblanos and reserve tops. Scoop out and discard seeds.
4. Place about 1/2 cup of bean mixture in each pepper and replace tops. Secure with either toothpicks or a skewer.
5. Brush peppers evenly with oil and place on grill pan. Grill about 12 minutes or until lightly charred, turning once every few minutes.
6. Serve with lime wedges.