Ingredients:

  • 10 large jalapeño peppers (approx. 1 lb / 450g)
  • 4 oz low-fat cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 clove garlic, minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 4 strips center-cut lean bacon, finely diced and pre-cooked
  • 1 tbsp melted butter

Instructions:

  1. Carefully slice the jalapeños in half lengthwise. Using a small spoon, scrape out the seeds and white membranes. Pat the insides of the peppers completely dry with a paper towel.
  2. In a medium bowl, combine the softened low-fat cream cheese, Greek yogurt, shredded cheddar, minced garlic, smoked paprika, and salt. Stir until the mixture is completely smooth and velvety.
  3. Spoon or pipe the filling into each pepper half, filling them to the brim but leaving a tiny sliver of space at the top to prevent overflow.
  4. Preheat oven to 400°F (200°C). Arrange the stuffed peppers on a parchment-lined baking sheet.
  5. Lightly brush the exterior of the peppers with melted butter and press the pre-cooked bacon bits onto the top of the cheese.
  6. Bake for 18–20 minutes until the peppers are tender and the cheese is bubbling and mahogany-colored.