Baked Chiles Rellenos with Smoky Tomato Sauce

I found this recipe in Vegetarian Times Magazine. It was really tasty, but I think it would be better as a side dish.  It doesn't have any protein or many carbs in it -- maybe you could add some rice or something to the filling to make it more substantial.  It was quite a bit of work for a side dish.

Also, I don't really think it's necessary to roast the poblanos before you stuff and bake them.  They got really mushy and ripped quite a bit when I removed the seeds.  I ended up brushing the egg onto the peppers after they were stuffed and then sprinkling the panko crumbs on top.

The sauce was very spicy, but I used a very big chipotle pepper, so cut down on that if you don't like it so spicy.