Food and Recipes Veggies Peppers Grilled Stuffed Poblano Peppers Recipe Be the first to rate & review! Filled with corn, black-eyed peas, and plenty of gooey cheese, these hearty stuffed peppers are cooked on the grill for rich, smoky flavor. Peeling the poblanos might seem like an unnecessary step, but don't be tempted to skip it. Unless you're making kabobs, grilled peppers of any type always taste better when their skins have been removed. Char the peppers evenly on all sides, then transfer them (while hot) to a heavy-duty ziplock plastic bag for 10 minutes. The trapped steam inside the bag will loosen the skins so the peppers can be peeled more easily. Poblano peppers are generally pretty mild, but if you prefer, you can substitute halved medium-size bell peppers in this recipe. (Bell peppers will have an 'open-faced' look, but will still taste great.) Serve with pico de gallo on the side for topping and plenty of cold beers or margaritas for a summertime meal that feels like a fiesta. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton Active Time: 45 mins Total Time: 45 mins Yield: 4 serves Ingredients 8 medium poblano chiles 5 ears fresh yellow corn, shucked 2 tablespoons butter 1 (15-oz.) can black-eyed peas, drained and rinsed 2 medium garlic cloves, minced (2 tsp.) 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1/4 teaspoon black pepper 1/4 cup chopped fresh cilantro 1 tablespoon chopped fresh oregano 8 ounces Monterey Jack cheese, shredded (about 2 cups) Pico de gallo Directions Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Place poblano chiles and corn on oiled grates over lit side of grill. Cover grill. Grill poblanos, turning once, until skins are charred, about 5 minutes per side. Grill corn, turning occasionally, until charred, about 5 minutes per side. Remove poblanos and corn from grill. Transfer poblanos to a heavy-duty ziplock plastic bag. Seal and let stand 10 minutes. Meanwhile, let corn cool 5 minutes. Cut kernels from cobs, discarding cobs. Set aside kernels. Remove poblanos from plastic bag. Remove and discard skins, keeping stems intact. Working with 1 at a time, make a lengthwise slit down side of poblano, starting at the stem and being careful to not cut through the other side of the pepper. Carefully remove and discard seeds and membrane. Set aside poblanos. Heat butter in a large skillet over medium-high until melted and foamy. Add peas. Cook, stirring often, until hot, about 2 minutes. Stir in reserved corn kernels, garlic, salt, cumin, and black pepper. Cook, stirring often, 2 minutes. Stir in cilantro and oregano. Remove from heat; stir in cheese. Spoon pea mixture evenly into poblanos, pulling sides of each chile around the filling to enclose. Transfer poblanos to a baking sheet lightly coated with cooking spray. Place on unlit side of grill. Grill, covered, until cheese is melted and bubbling, about 5 minutes. Serve immediately with pico de gallo on the side for topping. Rate it Print