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

Slit peppers lengthwise on one side. Remove seeds and veins. Rinse well. Beat cream cheese until fluffy. Beat in Cheddar cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on heatproof serving dish or until the cheese melts. Top each pepper with a pimento strip.

Makes 12.