Ingredients:

  • 12 large jalapeños (approx. 1 lb / 450g), halved lengthwise and deseeded
  • 8 oz (225g) cream cheese, softened to room temperature
  • ½ cup (115g) sharp cheddar cheese, shredded
  • ¼ cup (15g) green onions, finely minced
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1.5g) smoked paprika
  • 4 slices (60g) thick-cut bacon, cooked crisp and crumbled
  • ¼ cup (30g) Panko breadcrumbs
  • ¼ cup (28g) Parmesan cheese, grated

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice the jalapeños lengthwise and use a paring knife to scrape out the seeds and white membranes until hollow.
  3. In a small bowl, blend the softened cream cheese, shredded cheddar, minced green onions, garlic powder, and smoked paprika until smooth and uniform.
  4. Using a piping bag or spoon, fill each jalapeño half generously with the cheese mixture and level the top with a spoon.
  5. Press the crumbled bacon, Panko, and Parmesan firmly onto the top of the cheese filling so the toppings adhere.
  6. Arrange poppers on the prepared sheet and bake for 18–22 minutes until the peppers are tender and the topping is bubbling and mahogany-colored.