Weight Watchers Recipes - Stuffed Jalapeno Peppers

12 large jalapeno peppers
1/2 teaspoon cumin seed
1/2 cup nonfat cream cheese -- at room temperature
3 ounces sharp cheddar cheese -- grated
2 tablespoons dry bread crumbs -- plain
1/4 teaspoon dried oregano

Preheat oven to 425º.
Line baking sheet with foil; spray foil with nonstick cooking spray.
In small nonstick skillet, toast reserved jalapeno seeds and cumin seeds
over medium
-low heat, stirring constantly, 2-5 minutes, until fragrant and golden;
transfer to
small bowl. Add cream and cheddar cheeses to toasted seeds; with fork,
mash mixture
together until well blended.
Stuff each pepper half with an equal amount of cheese mixture; set
aside.
On small plate, combine bread crumbs and oregano. dip filled side of
each pepper
into bread crumb mixture; set on prepared baking sheet, crumb-side up.
Bake 10
minutes, until lightly browned; serve immediately.

Per serving: 70 Calories (kcal); 4g Total Fat; 5g Protein;
3g Carbohydrate; 12mg Cholesterol; 157mg Sodium