One 8-ounce pkg reduced fat or fat free cream cheese, softened
3 tablespoons fat free half & half
6 slices turkey bacon, cook crisp and crumbled
1/4 teaspoon garlic powder
1 teaspoon Chili Powder
1 1/2 cups shredded Colby-Jack cheese ( i use marble cheese)
12 large-sized jalapeno peppers
Preheat oven to 350 degrees.
In a medium bowl combine the cream cheese, half & half, turkey bacon, garlic powder, chili mix, and 1 cup of the shredded cheese; set aside. Cut peppers in half, lengthwise; remove seeds and ribs. Stuff with about 2 tablespoons of the cream cheese mixture. Place on a baking sheet. Sprinkle with remaining cheese and a dusting of chili mix. Bake for 30-40 minutes or until peppers are tender. Makes 12 servings (two stuffed peppers each).
If making it into dip: finely mince a seeded pepper (or to taste) and stir into cheese mixture. Microwave, stirring a couple of times, until smooth and hot.
Per Serving: 110 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 368 mg Sodium
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