Anonymous Tue May 23 19:39:11 2006

12 each canned jalapeno peppers

4 ounces Philly cream cheese

1 tablespoon sour cream

1/4 teaspoon garlic salt

1 tablespoon onion -- finely chopped

1 each 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. Posted to the BBQ

List by Carey Starzinger on Mar 27, 1996.