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Grilled Poblano Peppers and Cheese

Grilled Poblano Peppers and Cheese

Prep time 10 minutes
Cook time 10 minutes
Ready in 20 minutes
Makes 4 servings


  • 4 poblano peppers
  • 1/2 (8 oz) chunk Monterey Jack cheese
  • cooking spray


1. Cut a slit in each pepper from the tip to the stem. Do not separate the halves. Remove the seeds. Cut the cheese lengthwise into thin slices.
2. Set oven to broil and spray a baking sheet with cooking spray. Arrange peppers on tray with cut side down and broil for 5 min., or until browned and gently charred.
3. Carefully remove sheet pan from oven and use tongs to flip peppers so their cut side is facing up. Use tongs to stuff each pepper with cheese. Return peppers to broiler and cook for about 5 more min., until cheese is melted and cut side is brown and charred. Serve à la carte, or in tortillas, with a side of bread.


Want it super cheesy? Double the cheese.


Per serving: 119 calories, 9g fat, 5g saturated fat, 30mg cholesterol, 184mg sodium, 2g carbohydrate, 0g fiber, 1g sugar, 8g protein