CHEESY JALAPENO PEPPERS

1 (11 ounce) jar pickled jalapeno peppers, drained
1 (8 ounce) package cream cheese, softened
1/2 small onion, grated
4 slices bacon, cooked, drained and crumbled
1 dash celery salt
pitted olives, sliced (optional)
pimiento-stuffed olives, sliced (optional)
pimiento strips (optional)
cooked crumbled bacon for garnish (optional)

Rinse peppers and remove stem end. Cut peppers in half lengthwise and remove seeds. (Wear rubber gloves when working with peppers)

Beat cream cheese until fluffy; stir in onion, 4 slices crumbled bacon, and celery salt.

Spread each jalapeno pepper half with cream cheese mixture; garnish with olives, pimiento, or additional crumbled bacon, if desired.

Makes about 2 1/2 dozen
From Margot Foster, Texas
Source: Southern Living magazine, September, 1980