These cedar wrapped stuffed peppers by Nate Maliwacki are incredible. Try them on your own grill.

Total Time: 45 minutes
Servings: 2


Chef's Tip

Make sure the chorizo reaches an internal temperature of 165F before you take these peppers off the grill.


  1. Soak cedar wraps in warm water for 15 minutes.
  2. Set up grill for indirect cooking.
  3. Slice poblanos lengthwise and remove seeds.
  4. Stuff poblanos with chorizo, top with sliced cheese and sliced shallot.
  5. Wrap poblanos with cedar wrap and tie off.
  6. Cook over indirect heat for about 20 minutes and then rotate.
  7. Cook until the internal temperature of the chorizo reads 165F.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Wraps