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Grilled Poblano Peppers and Cheese

These tasty peppers are made beneath the heat of a broiler. Check often to ensure they don’t scorch.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
119 calories per serving


> 4 poblano peppers
> ½ (8 oz) chunk Monterey Jack cheese
> cooking spray


Cut a slit in each pepper from the tip to the stem. Do not separate the halves. Remove the seeds. Cut the cheese lengthwise into thin slices.
Set oven to broil and spray a baking sheet with cooking spray. Arrange peppers on tray with cut side down and broil for 5 min., or until browned and gently charred.
Carefully remove sheet pan from oven and use tongs to flip peppers so their cut side is facing up. Use tongs to stuff each pepper with cheese. Return peppers to broiler and cook for about 5 more min., until cheese is melted and cut side is brown and charred. Serve à la carte, or in tortillas, with a side of bread.


Want it super cheesy? Double the cheese.

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