Cooking Light JULY 2014
Preheat grill to medium-high heat. Place chiles, bell peppers, and onion wedges on grill rack coated with cooking spray. Grill 10 minutes, turning occasionally. Remove tops and seeds from Anaheim; thinly slice. Combine peppers, onion, vinegar, olive oil, black pepper, and kosher salt; toss to coat. Sprinkle with crumbled blue cheese.
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