- 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
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.