Cool cream cheese contrasts nicely with slightly spicy peppers in this simple recipe.—Sandra Thorn, Sonora, California
- 2 jars (11-1/2 ounces each) whole jalapeno peppers, drained
- 1 package (8 ounces) cream cheese, softened
- Cut a slit along one side of each pepper. Remove seeds; rinse and dry. Fill the inside of each with about 2 teaspoons of cream cheese. Yield: about 20 appetizers.
Originally published as Stuffed Jalapenos in Taste of Home June/July 1996, p13
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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