Called an ancho chile when dried, the poblano pepper looks similar to a green bell pepper, but provides more spice. Poblano peppers have thick walls that make them ideal for grilling. If the skin gives you indigestion, it is possible to peel it off after you grill it for a more pleasant dining experience. Easy to cook, and a great way to enliven a boring Mexican or Southwestern dish, poblanos give your mouth something to smile about.
Prepare the grill. Stoke a propane grill to medium-high heat or stack a pyramid of coals in the bottom of a charcoal grill and light them. Allow a gas grill to heat up or wait until the coals turn white on the surface and glowing red on the inside.
Clean the grilling rack by scrubbing it with a wire bristle brush to remove caked-on debris and oil. Lift up the rack of a charcoal grill and spread the coals out in an even layer.
Wash the poblano peppers in cool water, rinsing off any collected debris or dirt on the surface. Pat them dry with a paper towel. Place the peppers on a cutting board.
Slice off the tops of each pepper with a sharp knife. If stuffing the pepper, set the top aside. Use a spoon to scoop out the seeds. Discard the seeds.
Stuff the insides of the peppers with rice, cheese or other mixture. Recap with the tops if desired. If you grill them unstuffed, sprinkle garlic salt and fresh ground pepper on the inside of each poblano. Brush the surface with olive oil using a pastry or grilling brush.
Arrange the peppers on the grill in a single layer. Let them cook for 10 to 15 minutes until lightly browned on the outside or until the inside stuffing is hot. If the skin begins to char, move them to a cooler area on the grill. Take them off the grill and wait several minutes before serving.