Ingredients:

• 4 oz. (1/2 of 8-oz.pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup shredded cheddar cheese
• 4 slices 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

Directions:

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.

Yield: