Stuffed Jalapenos

I get many requests for this recipe, so I decided to post it here on Zaar. Its a little different from other stuffed jalapeño recipes because these are served cold. This recipe makes A LOT of appetizers.

• Ready In: 22 mins
• Serves: 12

Ingredients

• 16  ounces colby-monterey jack cheese, grated
• 5  ounces  slivered almonds, roughly chopped
• 1 (5 ounce) jar bacon bits
• 1 1⁄2 cups Hellmann's mayonnaise
• 5 (10 ounce) cans  whole  jalapeno peppers (I use Faro brand)

Directions

1. Place jalapeños in a 13 x 9 glass dish or large bowl. Cover with ice and let chill 2 hours or overnight.
2. Cut peppers in half lengthwise. Scrape out seeds.
3. Combine all remaining ingredients, stuff pepper halves.
4. Store in a airtight container in the refrigerator until ready to serve.
5. **Note: You may need an extra can of jalapeños. Sometimes I use 5 cans, sometimes 6. It depends on how big the peppers are in the brand that you use.