I found this recipe in the June 2009 edition of, Cooking Light. Make sure to get all of the seeds out of each pepper or you will cause your guests to sweat a little. Enjoy!

Ingredients

  • 1/2 Cup (4 ounces) soft goat cheese
  • 1/2 Cup (4 ounces) fat-free cream cheese, softened
  • 1/2 Cup grated Parmesan cheese
  • 1/2 Cup finely chopped seeded tomato
  • 2 Tablespoons thinly sliced green onions
  • 1/2 Teaspoon salt
  • 16 Jalapeño peppers, halved lengthwise and seeded (about 1 1/2 lbs)

Directions

Prepare grill to medium-high heat. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on a grill rack coated with cooking spray or lined with aluminum foil. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Remove and serve.