1 large ripe avocado, peeled and mashed
1 package (8 oz) cream cheese, softened
2 whole heads fresh garlic, finely chopped
1 large yellow onion, finely chopped
1/3 to 1/2 large bell pepper, finely chopped
20 to 30 jalapeño peppers, canned in oil
Blend avocado and cream cheese with a fork. Add garlic, onion and bell pepper. Mix thoroughly. Trim stems from jalapeño peppers. Cut in halves lengthwise. Remove seeds. Fill each half with approximately 1 tablespoon of filling. Serve either at room temperature or chilled. Filling may be stored in refrigerator for up to 5 days.
Makes 40 to 60 stuffed jalapeños.