Connie's Stuffed Jalapeno's

Course : Appetizers
Serves: 1
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12 medium canned jalapeno peppers
4 ounces Philly cream cheese
1 tablespoon sour cream
1/4 teaspoon garlic salt
1 tablespoon onion -- finely chopped
1 teaspoon paprika

Preparation / Directions:

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.

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