Jalapenos with Olive-Cream Filling

By fcgra

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup chopped pimiento-stuffed olives
• 2 tablespoons olive juice
• 16 large jalapeno peppers, halved lengthwise and seeded

Preparation

Step 1

In a small bowl, combine the cream cheese, olives and olive juice. Spoon about 2 teaspoons into each jalapeno half. Serve immediately or refrigerate. Yield: 32 appetizers.