1 teaspoon rosemary leaves fresh minced (stripped from 1 or 2 large sprigs)
3 large sage leaves fresh minced
1 tablespoon thyme leaves fresh minced (stripped from 4 or 5 sprigs)
4 ounces goat cheese crumbled
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup monterrey jack cheese grated (from a 6-ounce piece before grating)
Equipment
bowl
frying pan
oven
roasting pan
aluminum foil
ziploc bags
tongs
Directions
Preheat oven to 450 degrees F.
Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes.
Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag.
Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture.
Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet.
Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
Transfer to a platter and let rest for 5 minutes before serving.
