 |
Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
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.
|
|