Ingredients:

  • 4 large poblano peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 4 oz low-fat cream cheese, softened
  • 4 oz part-skim mozzarella, shredded
  • 2 oz sharp cheddar, shredded
  • 2 tbsp plain Greek yogurt
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Carefully slice the poblanos lengthwise. Use a spoon to scrape out the seeds and white membranes.
  2. Brush the exterior of the peppers with olive oil and sprinkle with salt to ensure the skin blisters and browns during baking.
  3. In a small mixing bowl, fold together the softened cream cheese, Greek yogurt, mozzarella, and cheddar.
  4. Stir in the chopped cilantro, garlic powder, and smoked paprika until the mixture is uniform.
  5. Spoon the cheese mixture generously into each pepper half, pressing down slightly to eliminate air pockets.
  6. Place the stuffed peppers side up on a parchment-lined baking sheet and bake at 400°F (200°C) for 25–30 minutes until tender and the cheese is bubbling with golden-brown spots.