Red-Hot Stuffed Chiles

Tony Christie, Sean Laurenz
Recipe from Coastal Living

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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


  1. 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. 2. Combine cream cheese, olives, and black pepper; stir well. Spoon cheese mixture evenly into chiles.
  3. 3. Grill chiles, cut-sides up, 4 to 5 minutes or until cheese is hot and bubbly.
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