Cheese-Stuffed Grilled Peppers

Ingredients

• 4 Anaheim or Cubanelle peppers
• 4 baby bell peppers
• 4 small poblano chiles
• Extra-virgin olive oil
• 1 cup(s) ricotta cheese
• 1 cup(s) cream cheese
• 0.5 cup(s) freshly grated Parmigiano-Reggiano cheese
• + 1 more ingredients
• • Salt and freshly ground pepper

In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper. Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds....

View full recipe at Food & Wine