3 oz (6 tbs) light OR reduced-fat cream cheese

1/4 c shredded reduced-fat cheddar cheese

1 tbs chopped scallion

1/3 c corn, frozen and thawed OR canned and drained well

1/8 tsp ground black pepper

1/8 tsp cayenne pepper (or paprika for less heat)

6 jalapenos, halved lengthwise, seeds and membranes removed (for extra heat, leave membranes in)

2 egg whites

1/3 c whole-grain flour

2/3 c seasoned whole-grain bread crumbs

Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside.

Mix the cream cheese, cheddar, scallion, corn, black pepper, and cayenne pepper in a bowl. Spread 1 heaping tbs of the mixture evenly into each pepper half. Mix the egg whites in a small bowl. Bread each pepper by rolling it first in flour, then egg whites, and finally bread crumbs.

Place the peppers, cut-side up, on the foil-lined baking sheet. Bake until golden, 25-30 minutes.

12 servings 65 calories per serving