Red-Hot Stuffed Chiles
Ingredients
- 20 jalapeno 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
74
kcal
4% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).