Ingredients:

  • 12 large jalapeño peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 8 oz Philadelphia cream cheese
  • 1/4 cup grated sharp cheddar cheese
  • 1 clove garlic, minced
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted unsalted butter
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the jalapeño peppers in half lengthwise and use a small spoon to scrape out the seeds and white membranes.
  3. Lightly brush the exterior of each pepper half with olive oil.
  4. In a medium bowl, combine the softened cream cheese, grated cheddar, minced garlic, smoked paprika, and salt. Fold together with a rubber spatula until the mixture is smooth.
  5. Spoon approximately 1 tbsp of the cheese mixture into each pepper cavity, leaving a small amount of room at the top to prevent leaking.
  6. In a separate small bowl, toss Panko breadcrumbs with melted unsalted butter and dried parsley.
  7. Press the Panko mixture onto the top of each filled pepper to create a crust.
  8. Bake for 20 minutes until the peppers are tender and the topping is golden-brown.