• 12 Jalapeno or Hungarian Hot Wax Peppers
  • 24 Stuffed Green Olives
  • 8 -12oz Cream Cheese (room temp)
  • ½ cup grated sharp cheddar cheese
  • ¼ cup grated Monterey Jack cheese
  • 1 tsp paprika

 

Directions:

Halve peppers, scoop out seeds.

Combine cream cheese, cheddar jack.  Fill peppers with cheese mixture.  Place olive in end of pepper to prevent cheese from leaking out.  Grill over low heat until cheese is melted, be careful not to let the peppers get too soft.

 

26 Comments

  1. 3-10-2012

    I cannot thank you enough for the blog post.Really looking forward to read more. Really Great.

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