Lay the peppers out on a cutting board, and using a paring knife cut a T on top of each pepper by cutting horizontally right under the stem and then down vertically from the middle of the first cut to the tip of the pepper, as shown above.
Stuff each pepper with queso fresco and press the sides closed as best you can.
Place all of the peppers in a large bowl and drizzle with olive oil, sea salt and pepper.
Toss the peppers to evenly coat them.
Place the peppers directly on a high heat grill. You can turn the peppers a little to each side, but do not flip or the queso fresco will ooze out.
Grill until the pepper is tender and beginning to show grill marks.
Remove from the grill and enjoy!