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Garlic-Stuffed Jalapenos
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. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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