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Connie's Stuffed Jalapeno's


12 Canned jalapeno peppers
4 ounces Philly cream cheese
1 tablespoon Sour cream
1/4 teaspoon Garlic salt
1 tablespoon Onion; finely chopped
1 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. Typo's by Connie Recipe from by on Mar 24, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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