Grilled Cheese Stuffed Poblano Peppers - Recipe
A recipe for roasted poblano peppers stuffed with cheddar and mozzarella cheeses, all prepared on the grill.
- 4 poblano peppers
- 6 ounces cheddar cheese shredded
- 6 ounces mozzarella cheese shredded
Heat grill to medium heat.
Grill the poblano peppers about 20-25 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
Slit each poblano pepper from stem to tip and scoop out the innards.
Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
Set back onto the grill and cook about 6-8 minutes, or until cheese is nice and melted.
Calories: 322kcal | Carbohydrates: 7g | Protein: 21g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 534mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1155IU | Vitamin C: 95.7mg | Calcium: 533mg | Iron: 0.9mg