Low-fat cream cheese filling tames the heat of peppers for a delicious appetizer. Gazette food Teresa Farney shows you how to make them.


Grilled, Stuffed Jalapenos


Yield: 12 peppers

2 spray(s) cooking spray 6 large jalape? peppers 1/2 cup (1/3 less fat) cream cheese, softened 6 tablespoons low fat shredded cheddar cheese, or cheddar jack, divided 2 tablespoons scallion, sliced 2 tablespoons cilantro, fresh, chopped 1/4 teaspoon salt 1/4 teaspoon minced garlic 1/4 teaspoon paprika, smoked variety (plus extra for garnish)


Before heating, coat grill rack with cooking spray; preheat grill to medium-high.

Cut peppers in half, leaving stems intact; scoop out seeds with a grapefruit spoon or a small spoon (be careful not to touch seeds with bare hands).

In a medium bowl, stir together cream cheese, 3 tablespoons shredded cheese, scallions, cilantro, salt, garlic and paprika until blended.

Fill each pepper with about 2 teaspoons cheese mixture; sprinkle remaining 3 tablespoons shredded cheese evenly over peppers and sprinkle with more paprika, if desired.

Reduce heat to medium; grill, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, about 7 to 8 minutes. Let stand 5 minutes before serving.

Source: Teresa J. Farney adapted from Weight Watchers Weekly