Grilled Chile Cheese Rellenos

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4 large poblano peppers or green bell peppers

1 can (16 ounces) low-sodium pinto beans or black beans

1 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling

1 medium onion, finely chopped

1 clove garlic, finely chopped

1 jalapeƱo peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)

1/2 red bell pepper, finely chopped

1/4 fresh cilantro, chopped

1/4 cup hulled pumpkin seeds (optional)

1 teaspoon ground cumin

1 to 3 teaspoons of your favorite hot sauce, or more to taste (I use sriracha)

2 cups (about 8 ounces) pepper Jack, Monterey Jack, or fontina cheese, coarsely grated

Coarse salt (kosher or sea) and freshly ground black pepper

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