Aunt Gloria's Stuffed Jalapeno Peppers

dennis sims

By
@rphsims

A family favorite at holidays and gatherings. We are always putting some aside to take home before everyone eats them.


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Comments:

Serves:

10 or more

Prep:

1 Hr

Method:

No-Cook or Other

Ingredients

1 pkg
cream cheese 8 oz package
3 can(s)
clemente jacques pickled mild jalapeno peppers
1 1/2 Tbsp
ripe chopped olives ( small can)
4
small ends of celery chopped fine
1/2
small jar of chopped pimentos
1/4 c
pecans chopped
2
green onions chopped
1-2 tsp
mayonnaise
dash of salt, pepper, thyme, garlic salt

Directions Step-By-Step

1
Seed and wash peppers in cold water and let them soak in cold water while you mix the following
2
Mix softened cream cheese with ripe olives, chopped celery, pimentos, and pecans. Add enough Mayonnaise to help the cream cheese mix smoother. Too much Mayonnaise or thyme will take away from the cream cheese.
3
Rinse peppers again with cold water and dry on paper towels
4
Stuff or put cream cheese mixture into peppers. Cover with saran wrap(you can separate each layer of peppers with saran wrap).

Place in refrigerator to chill for one hour or longer...really taste better if made day before.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom