Blistered Cheesy Peppers
These Blistered Cheesy Peppers are the perfect late summer side dish/snack. The smokey charred peppers with the melty cheese are out of this world, great for keto and low carb diets, and take just minutes to make!
Ingredients
Marinated Shallots
1 shallot, peeled and very thinly sliced lengthwise
1 Tbsp olive oil
1 Tbsp red wine vinegar
salt
Stuffed Peppers
5 poblano peppers
1 Tbsp olive oil
3/4 lb pepper jack cheese, shredded
1 Serrano pepper, very thinly sliced
Instructions
1. Toss the shallot shreds with the olive oil and vinegar, and sprinkle with a little salt. Set aside.
2. Slice the peppers in half lengthwise and remove any veins or seeds. Place them all on a baking sheet and brush the outsides lightly with olive oil.
3. Place the peppers cut side down and broil for about 5 minutes, until they are blistered all over. Don't worry if they get black, that's what you want!
4. Remove the peppers from the oven and carefully flip them over. Stuff them with the shredded cheese. Note: Mound the cheese because it definitely shrinks down as it melts.
5. Put the pan back in the broiler for another 3 minutes, or until the cheese is browned and bubbling.
6. Transfer the peppers to a plate, and top with the shallots and Serrano pepper. Season with a little salt and fresh cracked black pepper. Serve asap, while they are hot.