Stuffed Jalapeño Peppers

Just made this up when we had some spare peppers from the garden.

Ingredients

• 12 or 13 jalapeño peppers (five to seven centimeters long)
• 8 oz. Philadelphia cream cheese (I don't know for a fact that it comes from there.)
• 2 cloves chopped garlic (I actually use 1 tsp of liquid garlic.)
• 1 tsp Paul Prudhomme's Seafood Magic
• 2 tbsp finely chopped onions
• 2 tbsp finely chopped bell peppers
• 2 tbsp mayonnaise
• some bread crumbs (or crushed crackers)

Instructions

1. Cut peppers in half, lengthwise.
2. Scrape out seeds and veins. I used plastic gloves the second time. The first time by hands burned for a day.
3. Mix cream cheese, garlic, seafood seasoning, onions and mayonnaise. (In a bowl is less messy.)
4. Fill peppers with mixture.
5. Dip cheese side in bread crumbs. Place on jalapeño sheet, or cookie sheet.
6. Bake at 325°F for 30 minutes.
7. Eat, but not while 325 degrees.
8. My brother does a similar recipe but adds crab meat. I think I'll try that the next time I do them.