Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. You can make this easy side dish with your favorite peppers, big or small, bell or habanero.
| Servings | Prep Time |
| 1 butter grilled poblano | 2 minutes |
| Cook Time |
| 15-30 minutes |
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Here’s to my new favorite way to eat peppers! I got the idea from Kunzang Choden, a Bhutanese author who speaks of her father grilling chili peppers this way. You can make this easy side dish with your favorite peppers, big or small, bell or habanero.
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Ingredients
- 1 Poblano pepper
- 1 Tbsp butter
Servings: butter grilled poblano
Units:
Instructions
- Cut a slit into the side of the poblano. Carefully push a tab of butter inside the pepper.
- Grill over low/indirect heat until soft and slightly charred. Cooking times will vary anywhere from 15-30 minutes depending on your grill and how close the pepper is to the flame.
- Serve hot with other grilled foods, rice, stews, … just about anything!
Recipe Notes
NOTE: Due to the slit in the pepper, you cannot rotate these peppers or you’ll lose the wonderful butter juices inside. As long as you cook them over indirect heat, they’ll be fine.