Jalapenos Stuffed With Peanut Butter
Ready In: 5 mins
Serves: 4-25
Ingredients
- 1 (12 ounce) can pickled jalapeno peppers
- 1 1⁄2 cups peanut butter (smooth or chunky)
Directions
- Slice the pickled jalapeños in half lengthwise not quite all the way through, leaving the 2 halves attached at the stem end.
- Using a knife or spoon, remove the seeds and ribs under running water.
- Pack the halves with peanut butter, press together, and arrange on a serving plate.
- Be sure to warn guests to put the whole pepper (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeño.
- A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off