Connie's Stuffed Jalapeno'sappetizers, bbq list 12 each canned jalapeno peppers 4 ounces Philly cream cheese 1 tablespoon sour cream 1/4 teaspoon garlic salt 1 tablespoon onion; finely chopped 1 each paprika Cut each pepper in half lengthwise, remove veins and seeds and drain. Mash softened cream cheese with the sour cream; stir in garlic and onion. Stuff each pepper half with cheese mixture and sprinkle lightly with paprika. Chill before serving. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. |
