Step 1

Heat grill to medium heat and lightly oil the grates.

Step 2

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.

Step 3

Once cooled, peel away the charred skins. They should come away easily. You do not have to achieve a perfect peel.

Step 4

Slit each poblano pepper from stem to tip and scoop out the innards.

Step 5

Stuff each poblano pepper with 1.5 ounces each of cheddar cheese and mozzarella cheese.

Step 6

Set back onto the grill over indirect heat and cook about 6-8 minutes, or until cheese is nice and melted.

Step 7

Serve!