Servings:
14 servings (serving size: 2 pepper halves)
Ingredients
- 2 slice center-cut bacon
- 1/2 cup (4 ounces) cream cheese, softened
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
- 1/4 cup minced green onions
- 1 teaspoon fresh lime juice
- 1/4 teaspoon kosher salt
- 1 teaspoon small garlic clove, minced
- 14 teaspoon jalapeño peppers, halved lengthwise and seeded
- 2 tablespoon chopped fresh cilantro
- 2 tablespoon chopped seeded tomato
Preparation
Baking Directions:
Preheat grill to medium-high heat.
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 4 ingredients (through garlic) in a bowl, stirring to combine.
Divide cheese evenly and fill the pepper halves.
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.
