1 gallon jar pickled jalapenos halved and seeded
6 to 8 (5 oz.) cans tuna packed in water, drained
2 lb. shredded cheese (Mexican "fiesta" blend preferred)
3 cloves garlic, finely minced
1 onion, finely minced
1/2 cup chopped parsley
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup prepared mustard
mayonnaise
paprika, for sprinkling

In a very large bowl mix tuna, cheeses, garlic, onion, parsley, sesame seed and poppy seed. Add mustard and enough mayonnaise to get to the consistency of creamy peanut butter.

Stuff each pepper half with a mound of the tuna and cheese mix. Layer in a serving plate and sprinkle with paprika. Separate layers with waxed paper or plastic wrap. Refrigerate until served.

Submitted by: Two Bubba's Bar Grill and Speed Shop