1 (8 oz.) pkg. cream cheese
1 tbsp. minced onion
1/3 c. grated Cheddar
1 tbsp. parsley flakes
1 sm. jar chopped pimientos
1 (12 oz.) can jalapenos

Mix cream cheese, onion, Cheddar cheese, parsley flakes and pimientos.

Cut peppers in half lengthwise, scrape out seeds, rinse and drain. Stuff with cream cheese mixture. Sprinkle with paprika (optional). Chill until firm. Serve.