Tony Christie, Sean Laurenz
Prep Time
20 Mins
Cook Time
14 Mins
Yield
Makes 8 to 10 servings

How to Make It

Step 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.

Step 2

Combine cream cheese, olives, and black pepper; stir well. Spoon cheese mixture evenly into chiles.

Step 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

Ratings & Reviews

vbd1993's Review

vbd1993
September 05, 2010
This are a BIG hit! We grilled them in the first phase as the recipe instructs, but then popped them in the oven after stuffing with cream cheese mixture. It worked great. A few were leftover and were good cold the next day. Another tip: We seed and grill the peppers and make the cream cheese mixture ahead, then we ready to serve we stuff the peppers and heat again. Yummy and easy!