Red-Hot Stuffed Chiles
Source of Recipe
Coastal Living
List of Ingredients
- 20 jalape�o chiles, or 8 Cubanelle or Anaheim peppers
- 1 (8-ounce) package cream cheese, softened
- 2/3 cup chopped kalamata or ripe black olives
- � teaspoon cracked black pepper
Instructions
- 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.
- Combine cream cheese, olives, and black pepper; stir well. Spoon cheese mixture evenly into chiles.
- Grill chiles, cut-sides up, 4 to 5 minutes or until cheese is hot and bubbly.
Makes 8 to 10 servings.
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