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Print this Recipe    Stuffed Jalapenos 07

Jalapenos Stuffed With Peanut Butter
Serves 10

1 12 ounce can pickled jalapeno peppers, drained
1 1/2 cups best quality peanut butter (chunky or smooth)

Slice the pickled jalapenos in half lengthwise not quite all the
way through, leaving the 2 halves attached at the stem end. Use a
small sharp knife or spoon to remove the seeds and ribs under
running water. It's best to wear a pair of rubber gloves to protect
your hands while you do this. Pack the halves with peanut butter,
press together and arrange on a serving plate. Cover with plastic
wrap and refrigerate until one hour before serving, then allow to
come to room temperature.

Note: Use the jalapenos pickled in vinegar, vegetable and sesame
oils, bay leaf sliced onions and carrots, as opposed to the kind
pickled simply in vinegar). These are available in Spanish or Latin
American groceries, and gourmet shops.

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