My husband plants a small garden every year – well, it is really pretty big for living in a subdivision. This year he is growing poblano peppers. I love the cheese stuffed poblano peppers I get at the local Mexican restaurant, but they are fried, so I don’t get them very often. I mean, there really is quite enough fat in the cheese without frying them. So, I decided to do my own baked version at home. I truly didn’t even miss they frying. This recipe is very simple but it is so good that you just about can’t stop eating them. I used regular cheeses, which means these are still quite high in fat even without the frying, but you could lower the fat a bit more by using low fat cheeses. My son and husband both loved them too. I hope you enjoy them as much as we did!

Cheese Stuffed Poblano Peppers

Yield: 10

Ingredients

5 medium poblano peppers (I actually had a mix of large and small, but I think they would average out to medium.)
1 8 oz. pkg. cream cheese, softened
3/4 cup shredded Monterey Jack Cheese
3/4 cup shredded sharp cheddar cheese

Instructions

Preheat oven to 350 degrees.
Spray a 9" x 13" baking dish lightly with cooking spray.
Cut the peppers in half lengthwise and remove seeds. If your peppers are hot, you might want to wear gloves.
Stir together cheeses until well combined.
Stuff cheese into pepper halves and place into prepared baking dish.
Bake for approximately 30 minutes or until cheese is melted and begins to brown on top.