Creamy and spicy, these Jalapeños provide all the kick you want with half the carbs.
Preheat the grill to medium-high.
Cook the bacon in a skillet until it turns crispy. Take it out of the pan, let it dry on some paper towels, and crumble it up. Mix the crumbled bacon, cheeses, and next 4 ingredients in a bowl, and give it all a good stirring to combine.
Divide the cheese mixture you just made evenly to fill all of the pepper halves. Place the peppers, cheese-filled sides up, on the grill rack or grate pre-coated with cooking spray.
Cover the grill and grill the peppers until bottoms become charred and the cheese mixture is lightly browned, about 8 minutes. Place the peppers on a serving platter and sprinkle them with cilantro and tomato.