It has been so long since I have been able to post anything and I have really missed it. I actually have still been cooking and taking pics but have had a lot going on and could not post anything. I hope to be back on my usual schedule before too long. My sister and I were alone yesterday on Father’s Day so we decided to cook something on the grill. She made some amazing steaks – they really hit the spot. I made a Semizotu or Purslane Salad (recipe coming soon), these Stuffed and Grilled Poblano Peppers, and some hummus! It was so delicious! I have to apologize about not having an after picture of the peppers. They were looking and smelling so yummy that I realized halfway through mine that I failed to take a picture. Sorry! Anyway, try them out for yourself they are really delicious. I was thinking of a way to balance some of the heat of the pepper jack cheese and the little bit of heat from the poblano peppers. The avocado and lime juice really worked well. We will definitely be making these again when we grill. Hope you enjoy!
- 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.
