It's time for our weekend featured recipe!

Grilled, Stuffed Jalapenos = 1ppv per serving

The delicious cream cheese filling calms the heat from the peppers in this fun appetizer. Or serve as a side to any grilled entrée.

Ingredients:
2 spray(s) cooking spray   
12 large jalapeño pepper(s)   
1/2 cup(s) 1/3 less fat cream cheese, softened   
6 Tbsp low fat shredded cheddar cheese, or Cheddar jack, divided 2 Tbsp uncooked scallion(s), sliced   
2 Tbsp cilantro, fresh, chopped   
1/4 tsp table salt   
1/4 tsp minced garlic   
1/4 tsp paprika, smoked variety (plus extra for garnish)   

Instructions:
Before heating, coat grill rack with cooking spray; preheat grill to medium-high. Cut off a thin slice from one side of each pepper, leaving stems intact; scoop out seeds with a grapefruit spoon or a small spoon (be careful not to touch seeds with bare hands).In a medium bowl, stir together cream cheese, 3 tablespoons shredded cheese, scallions, cilantro, salt, garlic and paprika until blended. Fill each pepper with about 2 teaspoons cheese mixture; sprinkle remaining 3 tablespoons shredded cheese evenly over peppers and sprinkle with more paprika, if desired.
Reduce heat to medium; grill, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, about 7 to 8 minutes. Let stand 5 minutes before serving. Yields 1 pepper per serving.

Notes:
The peppers can be prepped up to 1 day ahead and grilled just before serving. If your peppers won’t sit flat, cut a small slice off the bottoms to prevent them from falling over.