Garlic-Stuffed Jalapenos
Amanda

1 large ripe avocado, peeled and mashed
1 package (8 oz) cream cheese, softened
2 whole heads fresh garlic, finely chopped
1 large yellow onion, finely chopped
1/3 to 1/2 large bell pepper, finely chopped
20 to 30 jalapeno peppers, canned in oil

Blend avocado and cream cheese with a fork. Add garlic, onion and
bell pepper. Mix thoroughly.
Trim stems from jalapeno peppers. Cut in halves lengthwise. Remove
seeds. Fill each half with approximately 1 Tbsp of filling.
Serve either at room temperature or chilled. Filling may be stored in
refrigerator for up to 5 days.
Makes 40 to 60 stuffed jalapenos.



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