Red-Hot Stuffed Chiles

Coastal Living
Red-Hot Stuffed ChilesRecipe
Tony Christie, Sean Laurenz
Makes 8 to 10 servings

Ingredients

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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
3/4 teaspoon cracked black pepper

Preparation

Prep: 20 Minutes
Cook: 14 Minutes

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.

Created date

June 2010