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