Cream Stuffed Jalapenos
1 pkg cream cheese, softened
1/4 c. chopped pimiento-stuffed olives
2 T olive juice
16 large jalapeno peppers, halved lengthwise and seeded
**Note - wear disposable gloves when cutting hot peppers, the oils can burn your skin, and avoid touching your face
In a small bowl, combine cream cheese, olives, and olive juice. Spoon about 2 teaspooons into each jalapeno half. Serve immediately or refrigerate.