Stuffed Jalapenos - cooking recipe

Ingredients

16 ounces colby-monterey jack cheese, grated
5 ounces slivered almonds, roughly chopped
1 (5 ounce) jar bacon bits
1 1/2 cups Hellmann's mayonnaise
5 (10 ounce) cans whole jalapeno peppers (I use Faro brand)

Preparation

Place jalapenos in a 13 x 9 glass dish or large bowl. Cover with ice and let chill 2 hours or overnight.
Cut peppers in half lengthwise. Scrape out seeds.
Combine all remaining ingredients, stuff pepper halves.
Store in a airtight container in the refrigerator until ready to serve.
**Note: You may need an extra can of jalapenos. Sometimes I use 5 cans, sometimes 6. It depends on how big the peppers are in the brand that you use.