Cheese-Stuffed Peppers: Chile Rellenos

Ingredients

• 16 (8-inch) Anaheim peppers
• stems and seeds removed
• 4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
• 1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
• 1 cup crumbled goat cheese (about 4 to 6 ounces)
• 1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
• 1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
• 3 large fresh sage leaves
• minced
• 1 cup blue cornmeal

Instructions

No instructions listed