Grilled Poblanos

• 6 poblano peppers
• 6 tablespoons olive oil
• 1 (8 ounce) package cream cheese
• 2 cups mozzarella cheese, shredded
• 6 teaspoons ground cumin
• 3 teaspoons ground cayenne pepper
• aluminum foil

1. Heat grill on low, about 250 degrees.
2. Halve peppers and clean out seeds. Peppers should lay flat and wide.
3. Cut 6 portions of foil, one for each pepper. Foil should be big enough to fold up edges around pepper, forming a "bowl" so juices and cheese don't drip. Drizzle 1 tbsp of olive oil onto each piece of foil.
4. Divide cream cheese into 6 equal parts. Spread each pepper with one part of cream cheese. (Use your thumbs to spread into pepper). Place pepper on foil.
5. Sprinkle 1/3 cup of mozzarella cheese, 1 teaspoons ground cumin, 1/2 tsp cayenne pepper on to each pepper.
6. Fold and scrunch up sides of foil around pepper, forming a bowl. Place on grill.
7. Peppers should cook for about 20 minutes or until cheese is melted and browned on top.

peppers, olive oil, cream cheese, mozzarella cheese, ground cumin, ground cayenne pepper, aluminum foil

Taken from www.food.com/recipe/grilled-poblanos-374737 (may not work)