12 pickled jalapeno peppers
1 (3 oz.) pkg. cream cheese, softened
1/2 c. shredded sharp cheddar cheese
1/4 c. sliced green onion
12 pimento strips

Rinse and drain peppers. Split lengthwise on one side; remove seeds and veins, leaving stem attached. Beat cream cheese until fluffy. Beat in cheddar cheese and green onion. Stuff each pepper. Bake in 350 degree oven about 10 minutes or until cheese melts. Top each pepper with a pimento strip.