Chile Rellenos (light version)

Warning: This is a non-deep fried version of this recipe.

Ingredients:
2 poblano peppers (leave the stems on!)
2 cloves of garlic, sliced or smashed
6 oz of fake hamburger crumbles or 1 c of black beans
10 cherry tomatoes, halved (optional)
cumin to taste
crushed red pepper to taste (for Colin, about 5 cups)
6 oz shredded cheddar cheese
red onion, to garnish
sour cream and salsa, on the side
cooking spray

Roast the peppers. You can start making the filling while the peppers are roasting.

If you have a gas stove, simply lay them on the grate over your burners. Let them get completely black on the bottom before turning. Grasp the stem and rotate the pepper onto a raw side. When the entire pepper is complete blackened, turn off the fire and then place the peppers into zip-top bag or a food storage container. Seal the the peppers into the chosen receptacle and let sit for at least 5 minutes. Take one out, seal the other one back up, and peel the blackened skin off the pepper. It should come of very easily. Wear gloves, put bags on your hands, or hold the pepper with a dishtowel/several paper towels. Poblanos can very greatly in their heat, you never know when you've got a killer one. Cut a T shape into the pepper with the long slit down the length of the pepper and the short slit under towards the top. Scoop out the seeds.

If you don't have a gas stove, put the peppers under your broiler, making sure to rotate them.

Filling: Spray a frying pan, put on medium-high heat, and throw in the garlic. When the pan is hot, add the meat or meat-substitute. Brown the meat and then add the tomatoes. Smash up the tomatoes with your spoon/spatula. Add seasonings. Stir until all cooked up. Fill each pepper with the stuffing and top with cheese. Sprinkle diced red onion on top.

I serve this with a side of summer squash, sliced thin, browned in a pan with cooking spray, and seasoned with cumin. Add salt and pepper after the squash has finished cooking.