Cheese & Bacon Jalapeno Rellenos

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Substitute 3 large red, yellow or green bell peppers, cut into triangles, for the jalapeno pepper halves. Spoon cheese mixture evenly onto pepper triangles. Bake as directed. Also try using Shredded Monterey Jack Cheese instead of Cheddar cheese.


4 oz. (1/2 of 8-oz.pkg.) PHILADELPHIA Cream Cheese, softened
1 cup  KRAFT Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
2 Tbsp.  finely chopped onion
2 Tbsp. chopped cilantro
1 clove  garlic, minced
18 jalapeño peppers, halved, seeds and membranes removed

PREHEAT oven to 375°F. Mix cream cheese, Cheddar cheese, bacon, onion, cilantro and garlic until well blended.

SPOON evenly into peppers. Place, filled sides up, on baking sheet.

BAKE 10 minutes or until cheese is melted.


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