5.0 from 9 votes
Grilled Cheese Stuffed Poblano Peppers Recipe
A recipe for grilled stuffed peppers with poblano peppers that are filled with cheddar and mozzarella cheeses, then grilled until nice and melty. So delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 322 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 4 poblano peppers
- 6 ounces cheddar cheese shredded
- 6 ounces mozzarella cheese shredded
- Oil as needed
Instructions
- Heat grill to medium heat and lightly oil the grates.
- Grill the poblano peppers about 10-15 minutes, flipping often, until skins are blackened and charred. Set them into a plastic bag and seal, allowing them to steam and cool.
- Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.
- Slit each poblano pepper from stem to tip and scoop out the innards.
- Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.
- Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.
- Serve!
Cup of Yum
Nutrition Information
Calories
322kcal
(16%)
Carbohydrates
7g
(2%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
78mg
(26%)
Sodium
534mg
(22%)
Potassium
282mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1155IU
(23%)
Vitamin C
95.7mg
(106%)
Calcium
533mg
(53%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 322
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 78mg | 26% |
| Sodium | 534mg | 22% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 95.7mg | 106% |
| Calcium | 533mg | 53% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.