Stuffed Jalapeno Peppers

Source: The Pampered Chef

18 jalapeno peppers (2 1/2 to 3 inches), cut in half lengthwise
1 garlic clove, pressed
8 ounces fat free cream cheese, softened
1 cup (4 ounces) reduced-fat shredded sharp Cheddar cheese
1/4 cup fat free mayonnaise
1/2 teaspoon dried oregano leaves
2 egg whites
1 tablespoon skim milk
3 cups crushed corn flake cereal, crushed
Salsa

Heat oven to 375 degrees F.

Cut each pepper in half lengthwise. Remove seeds and membranes . Press garlic. Add cream cheese, Cheddar cheese, mayonnaise and oregano, mixing well. Fill with mixture, piping about 1 tablespoon in each to fill.

Lightly whisk egg whites and milk together. Finely crush cereal in sealed plastic bag. Dip each in egg white, then in corn flakes to coat. Place pepper half on Classic Round Stone. Spray each pepper with vegetable oil using Spritzer. Bake 30 minutes or until peppers are tender. Serve with salsa.

Yields: 36 pepper halves