- 2 — Red Bell Peppers
- 2 — Green Bell Peppers
- 2 — Poblano Peppers
- 1 bag — Shredded Cheddar Cheese
- 1 Tbsp — Miners Steak & Veggie Seasoning
- 2 Tbsp — Lesley Elizabeth Spice It Up Oil
- 1 ea — Pepper Seeding Tool. & Grill Basket
Stem & Deseed the peppers using the Pepper Seeding Tool. From top to bottom cut the peppers in half thirds or quarters based on serving size desired. Pepper wedges must form a boat shell to hold the melted cheese. Lightly spray the Spice It Up Oil On the inside and the outside of the peppers and lightly dust the inside and the outside with the Miners Steak & Veggie Seasoning.
Place the peppers, skin side down into a vegetable basket or onto the grill on medium high heat (4-6sec hand hold) until nicely browned. Turn and brown other side & fill medium full with the shredded cheese. Set aside into indirect heat until the cheese starts to bubble, pull and put into serving bowl. Cover & set aside until ready to serve.