Combine 4 oz. reduced fat cream cheese, 1/2 c. shredded mozzarella, 2 Tbsp. parmesan, 1 tsp. minced garlic, salt, pepper, and 1 Tbsp. parsley flakes. Put mixture into bag for piping. (Tip: I put the bag into a cup, fold down the edges, then fill for easy cleanup.)
Slice jalapenos in half and scoop out center. (Tip: My jalapenos were small, so I used a 1/4 teaspoon as a scoop.)
Pipe cheese filling into shells.
Bake at 425F for 15 minutes or until golden brown. Enjoy!