Vegetarian Cheese-Stuffed Jalapeno Peppers

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Vegetarian Cheese-Stuffed Jalapeno Peppers

 

1 8-ounce package light cream cheese (Neufchatel), softened 4 ozs. non-fat

sharp Cheddar cheese, shredded (1 cup)

4 ounces reduced-fat Monterey Jack cheese, shredded (1 cup)

6 frozen vegetarian bacon strips, cooked and crumbled

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1 pound fresh jalapeño peppers, halved

lengthwise and seeded (about 11 peppers)

1/4 cup dry bread crumbs

 

Preheat oven to 300 degrees. Coat a baking sheet with non-stick spray.

In a medium mixing bowl, combine cream cheese, Cheddar cheese, Jack cheese,

bacon, chili powder and garlic powder. Spoon about 1 1/2

tablespoons into each pepper half.

Roll in bread crumbs and place on prepared baking sheet. Bake for 30

minutes. Serve hot.

Makes seven servings, about three pepper halves each.