Grilled Stuffed Jalapenos

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

The rich creamy combination of bacon, cream cheese, and cheddar is a nice foil for the muted spice of grilled jalapeno peppers. This recipe is a healthy, fresh alternative to the popular breaded and fried version. If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.

Ingredients:

• 2 slices center-cut bacon
• 1/2 cup (4 oz) fat-free cream cheese, softened
• 1/2 cup (4 oz) cream cheese, softened
• 1/4 cup (1 oz) shredded extra sharp cheddar cheese
• 1/4 cup minced green onions
• 1 tsp fresh lime juice
• 1/4 tsp kosher salt
• 1 small garlic clove, minced
• 14 jalapeno peppers, halved lengthwise and seeded
• Cooking spray
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped seeded tomato

Preparation:

1. Preheat grill to medium-high heat.
2. Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, drain on paper towels. Crumble bacon. Combine crumbled bacon, cheese, and next 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).

Courtesy: Cooking Light, July 2011.