ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bacon-Stuffed Jalapeños

Photo: Ryan Liebe; Styling: Mary Clayton Carl

 

Yield

Serves 4 (serving size: 2 halves)

Filled with garlic, cream cheese, and bacon, these stuffed jalapeños are a must-serve appetizer at your next party. Take our word for it.

Ingredients

  • 2 slices cooked and crumbled center-cut bacon
  • 1 ounce 1/3-less-fat cream cheese
  • 1/4 cup plain nonfat Greek yogurt
  • 2 tablespoons shredded extra-sharp cheddar cheese
  • 2 tablespoons minced green onions
  • 1 small garlic clove, minced
  • 4 jalapeño peppers, halved lengthwise and seeded
  • 2 slices cooked center-cut bacon
  • Fresh cilantro

Nutrition Information

  • calories 71
  • fat 4.8 g
  • satfat 2.7 g
  • protein 5 g
  • sodium 188 mg

How to Make It

  1. Combine crumbled bacon, cream cheese, yogurt, cheddar cheese, green onions, and minced garlic in a bowl, stirring well to combine. Divide cheese mixture evenly among jalapeño peppers. Bake peppers on a foil-lined baking sheet at 375° for 25 minutes or until cheese is bubbly and browned. Top each jalapeño half with 1/4 slice cooked bacon. Sprinkle with fresh cilantro.