large jalapeno peppers
ounces fat free cream cheese softened
teaspoon garlic powder
packgage (8 ounce) imitation crabmeat chopped
teaspoons Worchestershire sauce
cup reduced fat cheddar cheese
strips bacon cut in half
Cut stems off jalapenos, remove seeds and memebranes. set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese. Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon, secure with a toothpick. Place on a ungreased baking sheet. Bake at 350 degrees for 40-50 minutes or until peppers are crisp tender.