16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal
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