Cheese-stuffed Grilled Peppers

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup ricotta cheese (8 ounces)
• 1 cup cream cheese, at room temperature
• 1/2 cup parmigiano-reggiano cheese, freshly grated
• salt & freshly ground black pepper
• 4 anaheim chilies or 4 cubanelle peppers
• 4 baby bell peppers
• 4 small poblano chiles
• extra virgin olive oil, for rubbing

Recipe

• 1 in a medium bowl, blend the ricotta with the cream cheese and parmigiano-reggiano. season with salt and pepper.
• 2 light a grill or heat a grill pan. using a small, sharp knife, remove the stems from the peppers and reserve. cut around inside the peppers to detach the membranes and remove the seeds. using a butter knife, fill the peppers with the cheese mixture and reattach the tops. rub the peppers with olive oil.
• 3 grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. transfer the peppers to plates and serve.