Ingredients
24 large jalapeno peppers6 ounces fat-free cream cheese2 teaspoons Worcestershire sauce1/4 teaspoon garlic powder1 package (8 ounces) imitation crabmeat, chopped1/4 cup shredded reduced-fat cheddar cheese12 turkey bacon strips, halved widthwise
Preparation
Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese.
Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
