5 fresh jalapeno peppers, seeded
2 teaspoons salt
6 fresh jalapeno peppers, seeded and seeded
2 large onions, finely sliced
2 tablespoons lemon juice
1 pound shredded Cheddar cheese
salt and pepper to taste
Peel peppers and place in a bowl, shaking in lemon juice. Cut pepper rings and slice peppers into smaller rounds. Stuff peppers evenly with cheese and pepper mixture. Place peppers in a large bowl, and sprinkle with remaining lemon juice.
Toss peppers with lemon juice mixture. Place peppers in bowls, and chill in refrigerator.
Place shredded cheese on each pepper ring and cheese packet. Spoon peppers over cheese. Cover and refrigerate at least 4 hours so that cheese has a chance to chill and cook the peppers.