INGREDIENTS
- 4 ounces reduced-fat cream cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon garlic powder
- ¾ cup shredded reduced fat Mozzarella cheese
- 8 large jalapeno peppers
- 8 pieces, thinly sliced bacon, cut in half
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl, mix together the cream cheese, Parmesan cheese, garlic powder and Mozzarella cheese. Wash peppers and cut off stems.
Cut peppers lengthwise to make 16 halves. You may want to wear plastic gloves while handling hot peppers. Scrape out the seeds and membrane of each pepper. Stuff each pepper half with the cream cheese mixture and wrap each stuffed pepper with a half piece of bacon.
Lightly grease a broiler pan or pan with a rack. This will allow any grease to fall away from the poppers. Bake for around 20 minutes or until poppers are hot and juicy and the bacon is browned.
