Cheese Stuffed Cubanelle Peppers

• 4 large cubanelle peppers (also. mild Italian frying peppers, Hungarian hot wax peppers) or 8 medium chilies (i.e. poblanos)
• 8 ounces monterey jack cheese, grated

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

cubanelle peppers, cheese

Taken from www.food.com/recipe/cheese-stuffed-cubanelle-peppers-316247 (may not work)