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.