Total Time
Prep 15 mins
Cook 0 mins

Ingredients Nutrition


  1. Blend avocado and cream cheese with a fork.
  2. Add garlic, onion and bell pepper. Mix thoroughly.
  3. Trim stems from jalapeno peppers. Cut in halves lengthwise. Remove seeds.
  4. Fill each half with approximately 1 Tbsp of filling.
  5. Serve either at room temperature or chilled. Filling may be stored in refrigerator for up to 5 days.
Most Helpful

This is awesome just to use with lime tortilla chips as a dip, if you don't want the heat of stuffed jalapenos. Also, I used 2+ cloves of garlic, not 2 heads. That would've been a bit much. Overall, a pretty tasty appetizer.

bbybug July 14, 2004