Jalapenos Stuffed With Peanut Butter - cooking recipe

Ingredients

1 (12 ounce) can pickled jalapeno peppers
1 1/2 cups peanut butter (smooth or chunky)

Preparation

Slice the pickled jalapenos 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 jalapeno.
A nibbler squeezes out the peanut butter, changing the percentages and making it very hot indeed.