By Carra Sallee via J. Bookwalter

• As many pablano chile’s as you’d like – split in half
• Olive Oil
• Feta Cheese
• Fresh cracked pepper
• Balsamic Vinegar

Slice each pepper into two and remove all seeds (the more seeds you leave in, the spicier it’ll be). Coat the outside of each pepper half with olive oil, sprinkle feta cheese into each pepper half and place on grill on medium-high heat. After removing, hit each one with fresh cracked pepper and a drizzle of balsamic vinegar.