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12 large jalape\u00c3\u00b1o peppers <\/span><\/p>\n 4 ounces cream cheese, softened <\/span><\/p>\n 4 ounces Manchego cheese, grated <\/span><\/p>\n 2 to 3 T. green salad olives with pimientos, finely chopped <\/span><\/p>\n 2 T. chopped parsley or cilantro <\/span><\/p>\n Salt and freshly ground black pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 425\u00c2\u00b0F. Slice off a lengthwise piece of each jalape\u00c3\u00b1o then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalape\u00c3\u00b1o canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, Manchego, green olives, parsley, salt and freshly ground black pepper. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalape\u00c3\u00b1o canoes. Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 12 large jalape\u00c3\u00b1o peppers 4 ounces cream cheese, softened 4 ounces Manchego cheese, grated 2 to 3 T. green salad olives with pimientos, finely chopped 2 T. chopped parsley or cilantro Salt and freshly ground black pepper \u00c2\u00a0 Preheat the oven to 425\u00c2\u00b0F. Slice off a lengthwise piece of each jalape\u00c3\u00b1o then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalape\u00c3\u00b1o canoes. Chop the tops finely and add to a…<\/p>\n