Mmmm, nice and spicy – and easy to make.
Oven at 325 degrees
12 pickled jalapeno peppers (whole or halved, not pieces)
3 oz soy cream cheese, softened
1/2 cup shredded soy or dairy cheddar cheese
1/4 cup chopped green onions
4 TBS chopped pimentos
Rinse the jalapenos – drain and if using whole ones, split in half lengthwise. Remove the seeds and veins, but leave the stem attached to the pepper. Beat the cream cheese until fluffy. Add the cheese, green onions and pimentos. Mix well.
Stuff each pepper half with the cream cheese mixture. Place on a baking sheet and bake for 10 – 12 minutes, or until the cheese has melted
Makes 12 stuffed peppers.