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Hands-on time: 30 min. Total time. 40 min.

2 slices 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 small garlic clove, minced
14 jalapeno peppers, halved lengthwise and seeded Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

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.

Yield: 14 servings (serving size: 2 pepper halves).
CALORIES 56; FAT 4.1g (sat 2.2g, mono 11g, poly 0.2g); PROTEIN 2.9g; CARB 21g, FIBER 0.5g; CHOL 13mg; IRON 0.2mg; SODIUM 157mg; CALC 55mg
JULY 2011 COOKING LIGHT 85

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