Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
Place, filled sides up, in shallow foil-lined pan.
Bake 17 to 20 min. or until bacon is done. Cool slightly before removing from pan to serve.
For best results, tuck ends of bacon under peppers when placing in prepared pan to prevent bacon from unwrapping as it cooks or use toothpicks to secure.
Prepare using PHILADELPHIA Garden Vegetable Cream Cheese Spread. Or, prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
When handling fresh jalapeño peppers, never touch your eyes, nose or mouth, additionally you may wear rubber or disposable plastic gloves when seeding them.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.