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Jalapenos with Olive-Cream Filling

“These jalapenos are great!” says Krystal Peterson of Walker, Louisiana. “I take them to all get-togethers and potlucks, and the people at my husband's work are always requesting them.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    32 appetizers

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup chopped pimiento-stuffed olives
  • 2 tablespoons olive juice
  • 16 large jalapeno peppers, halved lengthwise and seeded

Directions

  • In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 each: 58 calories, 5g fat (3g saturated fat), 16mg cholesterol, 103mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

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