INGREDIENTS

3 Poblano or Cubanelle peppers
100 grams (3.5 oz) whipped cream cheese, chive-flavoured
100 grams (3.5 oz) shredded cheese, cheddar or other
100 grams of prosciutto
Smoked paprika
Cayenne pepper

DIRECTIONS

1. Wash peppers, then split them down the middle lengthwise, remove the core and seeds but keep the stem.
2. Spread cream cheese evenly inside each pepper, lay peppers out in a roasting basket and sprinkle the cheese over top. Lightly dust with paprika and cayenne pepper.
3. Tear and spread the prosciutto evenly on top of everything.
4. Preheat grill on MEDIUM to about 350F (177C).
5. Place the roasting tray on the grill and cook directly for 1 hour or until the peppers have softened.
6. Remove, let cool slightly, serve!

ENJOY!