Ingredients
- 4 slices bacon
- 14 jalapeño peppers, halved lengthwise
- 1 (8-oz) package reduced fat cream cheese, at room temperature
- 1/4 cup shredded cheddar cheese
- 1/4 cup minced scallions
- 1 teaspoon freshly squeezed lime juice
- 1/4 teaspoon kosher salt
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped seeded tomato
Directions
Preheat grill to medium-high heat. In a medium skillet set over medium-low heat, cook the bacon until browned and crisp. Transfer to a paper towel-lined plate. Allow to cool slightly, and then crumble. While the bacon cooks, slice the jalapenos in half lengthwise and scoop the seeds and ribs from the insides of the halved peppers. I recommend wearing gloves for this part or washing hands thoroughly with soap and water after this step. Make sure not to rub eyes or sensitive skin during this process. In a medium bowl, combine the crumbled bacon, cream cheese, cheddar cheese, scallions, lime juice, salt and garlic. Stir to combine. Stuff each of the pepper halves with some of the cheese mixture. (At this point, you can cover and refrigerate the stuffed peppers, then cook them later.) Spray a grill basket or pan with nonstick cooking spray then transfer the peppers to the prepared pan. Place the pan in the preheated grill and cook (with the grill cover closed) for about 8 minutes, or until the cheese mixture browns slightly, and the bottom of the peppers is charred. Transfer the peppers to a serving platter and garnish with the parsley and tomato before serving.