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Export 4 ingredients for grocery delivery
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!
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