Stuffed Jalapeno Peppers |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-1/2 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (8-ounce) package cream cheese, softened | 1/4 cup mayonnaise | 2 hard-cooked eggs, finely chopped |
| 1 tablespoon finely chopped onion | 1/4 teaspoon garlic salt | 2 (7-ounce) cans whole pickled jalapeno peppers, drained |
| 1 | Combine first 5 ingredients in a medium bowl, stirring well. Cut peppers in half lenthwise; remove seeds and veins. (Wear rubber glove when working with peppers.) Stuff pepper halves with cream cheese mixture. Cover and chill. |