Serves: 14
Total Calories: 83
Yield: 28 pepper halves (2 pepper halves per serving)
Preheat grill to medium-high heat.
Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine.
Divide cheese mixture evenly to fill the pepper halves.
Place peppers, cheese sides 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 peppers on a serving platter. Sprinkle with cilantro and tomato.
This Cheesy Jalapeño Bites recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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