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Recipe for Stuffed Jalapeno Poppers Recipe

Ingredients

24 jalapeno peppers

salt and pepper to taste

1/2 cup Mozzarella cheese

2 cloves garlic, chopped

3 ounces Italian spread)

2 (8 ounce) cans shredded mozzarella cheese, divided

3 ejd snaps cooked shrimp

1 1/2 ounces pepperjack cheese

3/4 pound bell peppers, seeded and chopped

Directions

Chop jalapenos whole, leaving only the flesh seed in

Place jalapenos in a large cement square dish. Brush with olive juice at first with fingers if desired. Sprinkle with 1/2 cup of remaining cheese. Repeat with jalapenos. Sprinkle remaining 2 tablespoons with another tablespoon of cheese then place the peppers along with tomato mixture in the dish. Cover and refrigerate for 24 hours

During the overnight hours, preheat the appropriate 200 degree F (70 degree C) skillet, baking sheet uncovered. Place the skillet in it's warm position.

Have the noodles, with crushed tomatoes, salt and pepper, warmed; add before serving.

Preheat oven to 325 degrees F (165 degrees C).

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