Tailgate Jalapenos

• 12 large pickled jalapeno peppers
• 34 cup peanut butter

1. Slice jalapenos in half lengthwise.
2. Remove seeds and membranes.
3. Fill each half with peanut butter, mounding generously.
4. The peppers may be refrigerated, covered for several hours and removed 30 minutes before serving.
5. NOTE: You may also make a combination of peanut butter and cream cheese for another filling.

jalapeno peppers, peanut butter

Taken from www.food.com/recipe/tailgate-jalapenos-45016 (may not work)