Wash jalapeños, cut them in half lengthwise, and remove ribs and seeds. Place jalapeños evenly on a greased or lined baking sheet. Spoon the artichoke asiago dip or cream cheese into the jalapeños to fill, smoothing out the top. Sprinkle shredded cheese over cheese filling, then sprinkle flaxseeds, sea salt, and pepper.
Bake for 15-20 minutes or until lightly browned. Serve immediately.