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Grilled Stuffed Jalapeños

Source of Recipe


Cooking Light, July 2011



List of Ingredients



• 2 slices center-cut bacon
  
• ½ cup (4 ounces) cream cheese, softened
  
• ½ cup (4 ounces) fat-free cream cheese, softened
  
• ¼ cup (1 ounce) shredded extra-sharp Cheddar cheese
  
• ¼ cup minced green onions
  
• 1 tsp fresh lime juice
  
• ¼ tsp kosher salt
  
• 1 small clove garlic, minced
  
• 14 jalapeño peppers, halved lengthwise and seeded
  
• 2 Tbsp chopped fresh cilantro
  
• 2 Tbsp chopped seeded tomato
  






Instructions



1. Preheat grill to medium-high heat.
   
   
2. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next four ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves.
   
   
3. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter. Sprinkle with cilantro and tomato.
   
   Makes 14 servings.