Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: blend avocado and cream cheese with a fork. add garlic, onion and bell pepper. mix thoroughly. trim stems from jalapeno peppers. cut in halves lengthwise. remove seeds. fill each half with approximately 1 tbsp of filling. serve either at room temperature or chilled. filling may be stored in refrigerator for up to 5 days.

Target recipe: boil jalapeno peppers until soft for 5 minutes or so. remove from water, using a sharp knive, slice the pepper lengthwise,leaving the pepper intact as a cavity, remove seeds and clean for the cream cheese filling. rub olive oil on peppers. combine cream cheese, bread crumbs, jack cheese, salsa. fill each pepper with cream cheese mixture. place peppers on grill or bake (in preheated oven at 400) until cream cheese mixture is hot and peppers are cooked tender about 10 minutes.