Crunchy Peanut Butter Stuffed Jalapeños


  • 12 12oz cans of whole picked jalapeños
  • 1 jar of extra crunchy room temperature peanut butter


  1. Drain the jalapeños, if mixed with onions and carrots set aside for another use.
  2. Carefully make one slice lengthwise down one side of the pepper.
  3. Using your fingers or small spoon scoop out the seeds, keeping the stem intact.
  4. Set aside on a paper towel to dry and repeat until all peppers are free of seeds and dry.
  5. Using a ziplock back filled with the peanut butter, create a piping bag by tying off the top and snipping off one corner large enough to accommodate the nuts in the peanut butter.
  6. Fill each pepper with the peanut butter wiping off any excess.
  7. Place in the fridge until ready to serve.


Courtesy of Amen Wardy