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Categories:Viewed: 43 - Published at: 5 years ago
Ingredients
- 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
Method
- Heat grill on low, about 250 degrees.
- Halve peppers and clean out seeds. Peppers should lay flat and wide.
- 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.
- 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.
- Sprinkle 1/3 cup of mozzarella cheese, 1 teaspoons ground cumin, 1/2 tsp cayenne pepper on to each pepper.
- Fold and scrunch up sides of foil around pepper, forming a bowl. Place on grill.
- Peppers should cook for about 20 minutes or until cheese is melted and browned on top.
