Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the cleaned peppers in a jar or a bowl and cover them with the olive oil and vinegar. cover and place in the fridge for at least 4 hours or overnight. preheat oven to 350. drain the peppers and place them on a baking sheet single layer. bake for 10 minutes or only long enough to soften them-do not let them brown. cool and set aside. mix together the feta and cream cheese. fill each pepper with the cheese mixture. serve as an appetizer or as a side dish with any meal.

Target 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.