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Red-Hot Stuffed Chiles

Source of Recipe


Coastal Living



List of Ingredients



• 20 jalapeño chiles, or 8 Cubanelle or Anaheim peppers
  
• 1 (8-ounce) package cream cheese, softened
  
• 2/3 cup chopped kalamata or ripe black olives
  
• ¾ teaspoon cracked black pepper
  






Instructions



1. Slice chiles in half lengthwise, and remove seeds and membranes, leaving stems intact. Grill over high heat (450° to 600°) for 5 minutes on each side or until softened. Cool slightly.
   
   
2. Combine cream cheese, olives, and black pepper; stir well. Spoon cheese mixture evenly into chiles.
   
   
3. Grill chiles, cut-sides up, 4 to 5 minutes or until cheese is hot and bubbly.
   
   Makes 8 to 10 servings.