Molly Baz’ Blistered Cheesy Peppers

roasted peppers filled with melted cheese

Molly Baz’ blistered cheesy peppers are now my official favorite late summer side dish/snack. The smokey charred peppers with the melty cheese are out of this world, great for keto and low carb diets, and take just minutes to make!

blistered cheesy peppers

blistered cheesy peppers

There are few foods I prize as much as peppers. They’re such beautiful, versatile veggies and I love them all, from sweet and crunchy to fiery roasted. When I spotted Molly Baz’ cheese stuffed peppers from Bon Appétit the other day I stopped in my tracks. Her photo spoke to me, I could just taste the silkiness of the melted cheese and the meaty texture of the roasted peppers. I had no idea how much I’d appreciate those marinated shallots!

roasted peppers filled with melted cheese

what you’ll need

The only thing I added was a small hot pepper, a Serrano, to slice paper thin for the top of my not so spicy poblano peppers.

  • peppers ~ I found poblano, but you could use any number of varieties. Look for something fairly flat-ish so when you slice them in half lengthwise they’ll have just enough (but not too much) room for the cheese.
  • cheese ~ something that melts well, I grated up a block of pepper jack.
  • shallot ~ the shallot is the genius part of this recipe…it gets marinated in olive oil and vinegar and the tiny shreds really wake up the peppers!
  • olive oil
  • vinegar ~ Molly calls for red wine vinegar, I didn’t have any so I used a raspberry vinegar.
  • small hot pepper ~ I used a Serrano
  • salt and fresh cracked black pepper
blistered peppers stuffed with cheese

how to roast and stuff peppers with cheese

  1. Halve peppers lengthwise and brush the outside lightly with olive oil.
  2. Broil for about 5 minutes until charred.
  3. Flip and fill with grated cheese.
  4. Broil again until the cheese is browned and bubbly.
blistered peppers on a baking sheet

best cheese for melting

Luckily you have a lot of choices for cheese in this dish. I grated a block of pepper jack, but pre-shredded cheese will work as well. I like to look for cheese that ha an assertive flavor, so I stay away from mozzarella or regular Monterey jack. A Mexican blend is a good choice, or even a sharp cheddar.

peppers stuffed with shredded cheese on a baking sheet

how to serve blistered cheesy peppers

The main thing is to be sure to serve these asap. You want the peppers to be hot and the cheese to be freshly melted. Melted cheese does not keep well…it gets rubbery, and nobody wants that 🙂

Serve them as a side dish to soups or chilis. Serve with Mexican foods like tamales or tacos, fajitas, or enchiladas.

Cheesy peppers go well with steak, or chicken.

They can be a light lunch when paired with a salad.

cheesy roasted peppers

roasted pepper faqs

Are poblano peppers spicy?

Yes, but only mildly spicy, so they’re a good in between choice. Green poblanos mature into brownish red Ancho chiles, which are dried and ground into powder.

What other peppers can I use?

You can use an Anaheim, banana, or cubanelle pepper, larger jalapeños, or New Mexican Hatch chiles.

Does the blistering cook the pepper?

Yes, peppers cook very quickly, and the quick time under the broiler not only blackens them, but softens them completely.

Is blistering the same as roasting?

Not exactly. Blistering refers to charring or blackening peppers with very high, direct heat. Roasting is a more gentle process.

Is it ok to eat the blackened bits?

Yes, that’s where the smokey flavor is.

Can I blister peppers on a grill? With a blowtorch?

Yes, and yes, absolutely ~ just be careful!! To make my Roasted Jalapeño Ketchup I blister jalapeños over my stove top flame with tongs.

Can I do this with sweet bell peppers?

The issue with bell peppers is that they are so large and deep, you’d have to stuff them with a lot of cheese! (Bell peppers are a meal in themselves when stuffed with ground meat and rice or grains.) You can use the mini bell peppers they sell in bags, if you like. That would make a nice mild version of a jalapeño popper.

Can you blister other vegetables?

For sure ~ I love to blister corn, for salads. I blacken tomatoes, and tomatillos for chilis and salsas.

roasted peppers filled with melted cheese
Print
5 from 4 votes

Blistered Cheesy Peppers

Molly Baz' blistered cheesy peppers are now my official favorite late summer side dish/snack. The smokey charred peppers with the melty cheese are out of this world.
Course Side Dish
Cuisine Mexican/American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Yield 10 servings
Calories 166kcal
Author Sue Moran

Ingredients

marinated shallots

  • 1 shallot, peeled and very thinly sliced lengthwise.
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar (I used raspberry vinegar)
  • salt

stuffed peppers

  • 5 poblano peppers
  • 1 Tbsp olive oil
  • 3/4 lb pepper jack cheese, shredded
  • 1 Serrano pepper, very thinly sliced

Instructions

  • Toss the shallot shreds with the olive oil and vinegar, and sprinkle with a little salt. Set aside.
  • Slice the peppers in half lengthwise and remove any veins or seeds. Place them all on a baking sheet and brush the outsides lightly with olive oil.
    halved peppers on a baking sheet
  • Place the peppers cut side down and broil for about 5 minutes, until they are blistered all over. Don't worry if they get black, that's what you want!
    blistered peppers on a baking sheet
  • Remove the peppers from the oven and carefully flip them over. Stuff them with the shredded cheese. Note: I like to mound the cheese because it definitely shrinks down as it melts.
    peppers stuffed with shredded cheese on a baking sheet
  • Put the pan back in the broiler for another 3 minutes, or until the cheese is browned and bubbling.
  • Transfer the peppers to a plate, and top with the shallots and Serrano pepper. Season with a little salt and fresh cracked black pepper. Serve asap, while they are hot.
    roasted peppers stuffed with cheese

Cook’s notes

*recipe lightly adapted from Bon Appétit

Nutrition

Calories: 166kcal | Carbohydrates: 3g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 185mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 48mg | Calcium: 261mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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2 Comments

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  • Reply
    Missy
    August 20, 2021 at 5:14 pm

    5 stars
    Love this recipe! I made with hatch chilies and added sautéed Vidialia onions and shallots to the mix!

  • Reply
    lowandslow
    August 12, 2021 at 8:06 am

    Good timing! It`s Hatch Chile season! We have a vendor at our farmers market that roast Hatch Chile’s so all we need to do is pop em under the broiler. Will make these this weekend, thanks.

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