Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: rinse and drain jalapenos. slit 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 with part of mixture. arrange on heatproof serving plate or baking sheet. bake at 350 degrees for 10 minutes, or until cheese melts. top each pepper with a pimento strip.

Target recipe: cut tops off jalapenos, cut in half and remove seeds and membranes. (i do this in the sink filled with water and work under the water. drain and dry. mix cream cheese with the green onions and cajun seasoning. fill each jalapeno half with the cream cheese mixture. spread apricot jam generously over the filled jalapenos. grill on the bbq for about 15 to 20 minutes over very low or indirect heat. i like mine fairly firm but you can cook them longer if you desire. i use a small hole vegetable holder on the grill. or you can also bake them in the oven at 350 degrees until done.