Stuffed and Grilled Poblano Peppers
Author: April Ozbilgin
Recipe type: Appetizer
Cuisine: Mexican
- 4 Large Poblano Peppers
- 1 Small Tomato, Chopped
- 1 Avocado, Roughly Chopped
- 1 Lime, juiced
- ¼ Cup Red Onion, Chopped
- 1 Handful Cilantro
- 8 Ounces Pepper Jack Cheese, cut into cubes
- ¼ Teaspoon Salt
- ⅛ Teaspoon Black Pepper
- 1 Tablespoon Olive Oil
- Carefully cut the tops of each pepper but leave attached.
- Remove seeds and discard.
- In a medium size bowl, combine Lime juice, Olive Oil, Salt, Black Pepper and Cilantro.
- Add in the chopped tomato, onion and avocado.
- Add the Pepper Jack Cheese.
- Stir until well blended.
- Using a small spoon, fill each pepper to cut mark.
- Secure with a toothpick that has been soaked in water (so it does not burn on grill).
- Carefully place stuffed peppers on grill.
- Grill each side until peppers are soft and slightly charred and the cheese has melted.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/06/stuffed-and-grilled-poblano-peppers.html
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