12 large jalapeno peppers 6 ounces cream cheese, softened 6 ounces (1 1/2 cups) shredded mozzarella cheese 1/4 cup (packed) finely chopped cilantro leaves 1/8 teaspoon salt
Slice jalapenos in half lengthwise and remove veins and seeds. In medium bowl, mix the cream cheese, mozzarella, cilantro, and salt until creamy. Fill pepper halves with mixture. Bake at 425 degrees for 15 minutes or until hot and lightly browned on top.