16 ounces cream cheese softened
1 cup (4 ounces) shredded American cheese
1/4 cup finely diced onion
1 tablespoon chopped garlic
1/4 cup diced red bell pepper (if canned, rinse and drain well)
22 whole canned or pickled jalapeño peppers, seeds removed and cut in half
In large bowl, cream the cheeses together on medium speed 1 minute. Using a rubber spatula, scrape the sides of the bowl. Add onions and garlic and beat again 2 minutes on medium speed. Scrape sides again. Add red peppers and mix 15 seconds more. Set aside. Rinse jalapeño pepper halves in cold water and drain well. Just before serving, fill each pepper with about 1 tablespoon of cheese filling using a pastry bag.
Tip: rinse and drain canned red peppers very well or the cream cheese will turn pink. If stuffed peppers will not be served right away, store pepper halves and cream cheese separately in the refrigerator.
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