Stuffed Jalapeno Peppers
Yield
6 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11-14 | ounces |
pickled jalapenos
whole and drained |
*
|
| 8 | ounces |
cream cheese
softened |
|
| 2 | large |
eggs
boiled |
|
| ¼ | teaspoon |
garlic salt
|
|
| 1 | tablespoon |
onions
finely chopped |
|
| 4 | tablespoons |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pickled jalapenos
whole and drained |
*
|
||
| 231.2 | ml/g |
cream cheese
softened |
|
| 2 | large |
eggs
boiled |
|
| 1.3 | ml |
garlic salt
|
|
| 15 | ml |
onions
finely chopped |
|
| 6E+1 | ml |
mayonnaise
|
|
Directions
Cut each jalapeno pepper in half lengthwise and remove veins and seeds.
In a small bowl blend the cream cheese, eggs, and mayonnaise.
Stir in the onion and garlic salt to taste.
Stuff pepper halves with cheese mixture.
Chill before serving.
