Ingredients:

  • 6 large Anaheim peppers (approx. 1 lb / 450g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 4 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 2 tbsp chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/4 tsp smoked paprika

Instructions:

  1. Slice the tops off the Anaheim peppers and remove the seeds and membranes using a spoon.
  2. Brush the exterior of each pepper with olive oil and sprinkle with salt.
  3. In a small bowl, combine softened cream cheese, shredded cheddar, cilantro, garlic, and paprika. Mix until the texture is uniform.
  4. Stuff each pepper tightly with the cheese mixture, using your thumb to ensure no air pockets remain.
  5. Preheat your grill to medium-high heat (approx. 400°F / 200°C).
  6. Place the stuffed peppers directly on the grill grates.
  7. Grill for 10–15 minutes, turning occasionally with tongs, until skins are blistered and mahogany-colored and cheese begins to bubble.
  8. Remove from heat and let the peppers rest for 3–5 minutes to allow the cheese to set.
  9. Garnish with an extra pinch of paprika or a squeeze of fresh lime juice.