Cheese Stuffed Cubanelle Peppers

1. 1

   On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).

2. 2

   Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.

3. 3

   Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.

4. 4

   Stuff each pepper with the cheese.

5. 5

   Secure with toothpicks to hold the peppers closed.

6. 6

   Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.

7. 7

   Grill the packet until heated through (about 10 minutes).

8. 8

   Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.

9. 9

   Remove toothpicks and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.