Cheese-Stuffed Grilled Peppers

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1 cup ricotta cheese (8 ounces)

1 cup cream cheese, at room temperature

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

4 Anaheim or Cubanelle peppers

4 baby bell peppers

4 small poblano chiles

Extra-virgin olive oil, for rubbing

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