Mushroom Stuffed Poblano Peppers

I am always giddy when a stuffed/wrapped pepper makes an appearance at a cookout. They are so impressive that it has never crossed my simple plate mind to try them myself. In the spirit of stepping out of my comfort zone, I recently tried to conquer the pepper. And it was, for lack of better words... pretty simple.

Peppers of all variety, beware! I have discovered that stuffing and wrapping your pretty little self is prime simple plate material. Readers, stay tuned for more pepper action. I am hooked. 
P.S. I tried these in both the oven and on the grill and they are great.
Serve on top of red qunioa to make a meal.

2 poblano peppers

1 cup sliced whole button or crimini mushrooms

1/2 cup bread crumbs
Handful of fresh parsley or 2 tbsp dried italian seasoning
2 cloves garlic
1 tablespoon olive oil

1/2 cup Queso fresca or feta cheese, crumbled

4-6 strips of prosciutto or bacon

Cut poblanos in half and discard seeds. In a food processor, chop the mushrooms, parsley, and garlic. In a bowl combine mushrooms, breadcrumbs, cheese and 1 tablespoon olive oil. Stuff the peppers and carefully wrap with prosciutto. Cook for about 25 minutes on indirect heat on the grill. If using the oven, cook for 20-25 minutes on 400 degrees then switch to broil for the last 2 minutes.

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