Jodi's Grilled Chiles Rellenos

1. Combine all ingredients except peppers and sharp cheddar in a medium bowl. Microwave until cheese is melted and you have a “casserole” type consistency.

2. Cut a lengthwise slit in each of the peppers. Microwave them for about 2 minutes, or until soft enough to open without breaking.

3. Allow to cool until cool enough to handle. Core the peppers.

4. Stuff each pepper with ¼ of the rice mixture.

5. Cut two narrow slits in a cube of cheddar cheese. With a vegetable peeler, “peel” off thin strips of cheese. Arrange ¼ of the cheese strips in a crosswise pattern on top of each pepper.

6. Place on the grill and put the cover on the grill (most barbecue grills come with a lid).

7. Cook until peppers are charred and smoky, and cheese on top is melted and bubbling.

Serve with black beans and grilled vegetables (I skewered onion chunks, grape tomatoes and baby sunburst squash).