Stuffed Chiles with Olive Mole

1 1/2 c California ripe olives

1/3 c Ricotta cheese

1 c Shredded Jack cheese

4 To 6 Anaheim or poblano

-chiles or bell peppers Mole 1/2 c Chopped onion

1 tb Oil

1 tb Chopped Cilantro

2 tb Corn Meal

2 tb Tomato Paste

1 ts Chili Powder

1/2 ts Garlic Powder

1/2 ts Cumin

1 1/2 c Beef Broth

Chiles Salt To Taste Chiles - Chop half the olives, slice the other half and reserve for mole. Mix chopped olives, ricotta and Jack cheeses. Slice down one side of chiles; remove seeds and spoon in filling. Put 1/8 inch hot water in baking pan. Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes. Serve with mole sauce. Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus reserved sliced olives. Simmer five minutes. Makes 4 servings