Cheesy Jalapeno Peppers

Course : Appetizers
Serves: 2
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11 ounces jar pickled jalapeno peppers -- drained
8 ounces package cream cheese -- softened
1/2 small onion -- grated
4 slices bacon, cooked, drained -- and crumbled
1 dash celery salt
1 can pitted olives -- sliced (optional)
1 can pimiento-stuffed olives -- sliced (optional)
1 cup pimiento strips -- (optional)
4 slices cooked crumbled bacon for garnish -- (optional)

Preparation / Directions:

Rinse peppers and remove stem end. Cut peppers in half lengthwise and remove seeds. (Wear rubber gloves when working with peppers) Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt. Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired.

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