Grilled Stuffed Jalapeños

By Kplmrm

Yield: 14 servings (serving size: 2 pepper halves)
Total: 40 Minutes

Calories: 56
Fat: 4.1g
Saturated fat: 2.2g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.2g
Protein: 2.9g
Carbohydrate: 2.1g
Fiber: 0.5g
Cholesterol: 13mg
Iron: 0.2mg
Sodium: 157mg
Calcium: 55mg

Ingredients

• 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 jalapeño peppers, halved lengthwise and seeded
• Cooking spray
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped seeded tomato

Details

Servings 14
Adapted from myrecipes.com

Preparation

Step 1

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 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.