Put the peppers on metal baking sheet on top rack in broiler. Broil, turning them, until they are somewhat charred and blistered on all sides (3-5 min. per side). Remove from broiler and put chilies into a plastic bag for a few minutes; this will make them easier to peel (be careful not to burn your hands). ~ Carefully pull the blistered skin off the entire chilies.
Make a 2-4” slit in the pepper. Carefully remove seeds and as much of the core as you can without tearing the pepper, but leave the stem on. Stuff the pepper with cheese and close.