Cheese Stuffed Cubanelle Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
4 large Cubanelle peppers or 8 medium chiles (ex. poblanos)
8 oz. Monterey Jack cheese, grated
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.