3 slices center-cut bacon
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/4 cup Parmesan cheese
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon salt
1 small garlic clove, minced
16 to 18 jalapeño or baby sweet peppers, halved lengthwise and seeded
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato
reheat grill to medium-high heat.
Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter. Sprinkle with cilantro and tomato.
If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive. They can also be baked in a 425 degree oven for 8 to 10 minutes and then broiled for 2 minutes.