- 6 jalapeno peppers, cut in half and seeded
- 1/2 cup cream cheese
- Stonewall Kitchen Red Pepper Jelly
- Place prepared jalapeno peppers on a foil lined baking pan, cut side down.
- Place pan under broiler and cook peppers until charred and tender.
- Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Stonewall Kitchen Red Pepper Jelly. Serve warm.