Jalapenos Stuffed With Peanut Butter

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READY IN: 5mins
SERVES: 4-25
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) can pickled jalapeno peppers
  • 1 12
    cups peanut butter (smooth or chunky)
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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.
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