5 Fresh Whole Jalapeño Peppers
¼ Cup Fat-Free Cream Cheese, Room Temperature
¼ Cup Shredded Fat-Free Cheddar Cheese
Salt, Black Pepper, and Garlic Powder, To Taste
½ Cup Fiber One Bran Cereal (Original)
¼ Cup Fat-Free Liquid Egg Substitute (Like Egg Beaters Original)

1. Preheat oven to 350°F.
2. Halve the peppers lengthwise, and remove seeds, stems, etc.  Wash halves and dry them very well.  Set aside.
3. Stir together sour cream and shredded cheese.  If you like, season with salt, black pepper, and/or garlic powder.  Set aside.
4. Using a blender or food processor, grind Fiber One to a breadcrumbs-like consistency.  Season crumbs with salt, black pepper, and/or garlic powder.  Place crumbs in one small dish and egg substitute in another.
5. Stuff pepper halves with cheese mixture.  Carefully coat both sides of each pepper half, first with egg substitute, and then with Fiber One crumbs.  Place peppers on a baking sheet sprayed with nonstick spray.
6. Bake in the oven for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot peppers).

2 Cups Kraft Finely Shredded Mild Cheddar Cheese
1 Package (10 Ounces) Frozen Chopped Broccoli, Thawed, Well Drained
1 Package (8 Ounces) Philadelphia Cream Cheese, Softened
1 Cup Breakstone’s or Knudsen Sour Cream
1 Envelope Good Seasons Mild Italian Salad Dressing Mix

1. Mix all ingredients until well blended.
2. Spoon into 9-inch pie plate.
3. Bake at 350°F for 15 minutes or until cheese is melted.  Garnish with green onions and pearl red onions.  Serve with assorted cut-up fresh vegetables and cocktail bread slices.