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.
Servings: 10 servings
Ingredients
marinated shallots
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.
- 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!
- 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.
- 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.
Notes
*recipe lightly adapted from Bon Appétit
Nutrition
Calories: 166 kcal · Carbohydrates: 3 g · Protein: 9 g · Fat: 13 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Cholesterol: 30 mg · Sodium: 185 mg · Potassium: 141 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 482 IU · Vitamin C: 48 mg · Calcium: 261 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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