Cheese Stuffed Cubanelle Peppers - cooking recipe

Ingredients

4 large cubanelle peppers (also. mild Italian frying peppers, Hungarian hot wax peppers) or 8 medium chilies (i.e. poblanos)
8 ounces monterey jack cheese, grated

Preparation

On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).
Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
Stuff each pepper with the cheese.
Secure with toothpicks to hold the peppers closed.
Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
Grill the packet until heated through (about 10 minutes).
Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
Remove toothpicks and serve warm.