Ingredients

• cooking spray
• 8 ounces cream cheese
• 1.5 cups shredded Cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1.5 teaspoons garlic powder
• 16 whole jalapeño peppers with stems
• 8 slices bacon , cut in half crosswise

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix cream cheese, Cheddar, Parmesan, and garlic powder together in a bowl until the mixture is thoroughly blended.
3. 3 Lay jalapeño pepper on a work surface and cut a lengthwise sliver from the side of the pepper, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
4. 4 Chop up pepper slivers and mix into cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
5. 5 Grill stuffed jalapeños on a less-hot part of the grill, turning as needed, until peppers are tender and juicy and bacon is browned and crisp, 30 to 40 minutes.

Nutrition per serving