Cheese Stuffed Cubanelle Peppers

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
  • Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
  • Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
  • Stuff each pepper with the cheese.
  • Secure with toothpicks to hold the peppers closed.
  • Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
  • Grill the packet until heated through (about 10 minutes).
  • Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
  • Remove toothpicks and serve warm.
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