Chile Rellenos - Exotic Stuffed Peppers In A Mole Sauce

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sweet potato - 1

acorn squash - 1

corn - 1 cup

grated Mexican cheese blend - 1/4 cup

butter - 1 teaspoon

red chili powder - 1 teaspoon

salt to taste

red bell-pepper - 1

tomato - 1

onion - 1

garlic - 4-5 pods

jalapeno pepper - 1

unsweetened cocoa - 2 tablespoons

Italian sweet peppers - 4

grated Mexican cheese - 1 cup

olive oil to prepare the baking tray

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