Stuffed Jalapenos with Bacon and Cheese

INGREDIENTS:

1. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
   
2. 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
3. 4 slices cooked OSCAR MAYER Bacon, crumbled
4. 2 Tbsp. finely chopped onions
5. 2 Tbsp. chopped fresh cilantro
6. 1 clove garlic, minced
7. 18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed
   

DIRECTIONS:

• Heat oven to 375°F.
  
• Combine all ingredients except peppers; spoon into peppers.
• Place, filled sides up, on baking sheet.
• Bake 10 min. or until cheese is melted.
  

KITCHEN TIPS:

• Substitute 3 large red, yellow or green bell peppers, each cut into 6 triangles, for the jalapeño pepper halves. Top with cheese mixture before baking as directed.
  
• Prepare using KRAFT Shredded Monterey Jack Cheese or KRAFT Shredded Cheddar Cheese.
  

This recipe was used with permission from Kraft Foods.