Cut poblano chiles in half lengthwise to create boats for filling; scrape out seeds. In a nonstick skillet heat olive oil. Add onion, garlic, jalapeños, sweet pepper, cilantro, and cumin; cook over medium heat until it is golden brown.

Remove pan from heat and stir in baked beans, hot sauce, and 8 ounces of the cheese. Add salt and black pepper to taste. Spoon mixture into hollowed chiles and sprinkle with the remaining cheese.

Preheat the grill to medium. Arrange chiles on grill away from the heat. Cook until the chiles are tender and cheese is browned and bubbly, 30 to 40 minutes. Remove from the grill and serve. Makes 6 servings.