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Red-Hot Stuffed Chiles

Tony Christie, Sean Laurenz
Prep time 20 mins
Cook time 14 mins
Yield Makes 8 to 10 servings

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
  • 3/4 teaspoon cracked black pepper

How to Make It

  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.

Reprinted with permission from LIFE'S A BEACH COTTAGE: SECOND HELPINGS, MODERN MUSEUM PUBLISHING, 2008; www.MODERNMUSEUM.CO.ZA