Grilled Poblanos - cooking recipe

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

Preparation

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.