Possible to Bake Poblano Peppers without Scorching First?
I want to make a faux chile relleno, which I usually make by charring the poblanos under the broiler, then stuffing with cheese and various other accoutrements. I skip the breading and frying step and usually just melt a bit more cheese on top. But, the charring step always takes forever and I'll be pressed for time. So I'm wondering if I can just stuff the peppers with the filling and bake them without charring first, rendering a soft pepper at the end like the scorching would normally accomplish. Or would I just end up with a stuffed crunchy pepper topped with melted cheese?
Your expertise, please!