Cheese-Filled Jalapenos

3 oz fat free cream cheese, softened
3 oz cheddar cheese, cut in small chunks, room temperature
2 tsp worcestershire sauce
24 2" long fresh jalapeno peppers, halved lengthwise, seeds and membranes removed
8 strips turkey bacon, cut in half lengthwise, then crosswise into thirds

For cheese filling: Using food processor--process cheeses and worcestershire sauce until well blended.

Line a jelly roll pan with foil. Spoon 1 1/2 tsp filling into each pepper half (or put filling in zipper-type bad, snip a corner and pipe into pepper halves). Wrap or top each pepper half with 1 piece of prepared bacon, securing with toothpick if necessary. Place peppers filling side up in prepared pan. (Peppers may now be frozen for up to 3 months. Do not thaw before baking).

Cook peppers at 475 for 15-20 minutes or until bacon is crisp. Serve hot or at room temperature.

3=50 calories/3 g. fat/1 g. fiber